I Learned this Goya Chanpuru from My Okinawan Husband

• 80 to 100 grams Pork
• 1 Bitter melon
• 300 grams Tofu (firm)
• 1 large Beaten egg
• 1 dash Dashi stock granules
• 1 tsp *Miso
• 2 tsp *Cooking sake
• 2 tbsp Soy sauce
• 1 Bonito flakes

1. Cut the bitter gourd in half lengthwise, and scrape out the white fluffy pith with a spoon.
2. Slice into half-moon slices about 5 mm thick.
3. Bring water to a boil in a pan, and briskly parboil the sliced bitter melon.
4. Drain the boiled bitter melon well.
5. Heat oil in the pan and stir-fry the pork.
6. When it's about halfway cooked, add the bitter melon and stir-fry.
7. When the bitter melon has wilted, add the tofu, miso, and cooking sake.
8. Mix and stir-fry while lightly breaking up the tofu.
9. Pour in the beaten egg.
10. When it's soft-set, mix it in.
11. Add the dashi stock granules and drizzle in the soy sauce.
12. Sprinkle on bonito flakes and it's done.
13. In Okinawa, they have a type of tofu called shima-dofu (island tofu) which is perfect for stir fries.
14. It's hard to obtain outside Okinawa, so use firm tofu.
15. My husband's parents make this a lot with Spam rather than pork.
16. I used coarsely chopped pork offcuts this time, but I also recommend using pork belly slices.
17. I don't like the unique bitterness of bitter melon too much so I parboil it in Step 1, but if you like the bitterness, you can omit that step!

pork, bitter, egg, granules, sake, soy sauce, flakes

Taken from cookpad.com/us/recipes/172088-i-learned-this-goya-chanpuru-from-my-okinawan-husband (may not work)