Rice > Japanese > Okinawan

Gōyā Chanpurū Rice Bowl Recipe

Ingredients with Measurements:
- 1 cup of Japanese short-grain rice
- 1 1/2 cups of water
- 1/2 pound of thinly sliced pork belly
- 1 small Gōyā (bitter melon)
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sake
- Salt and pepper to taste
- 1 green onion, thinly sliced for garnish

Special equipment needed:
- Rice cooker or pot with lid
- Cutting board and knife
- Large frying pan or wok

Step-by-step instructions:

1. Rinse the rice in cold water and drain. Add the rice and water to a rice cooker or pot and cook according to the manufacturer's instructions.

2. Cut the Gōyā in half lengthwise and remove the seeds and white pith with a spoon. Slice the Gōyā thinly.

3. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the sliced pork belly and cook until browned and crispy, about 5-7 minutes.

4. Add the sliced onion and minced garlic to the pan and cook until the onion is translucent, about 3-4 minutes.

5. Add the sliced Gōyā to the pan and cook for another 3-4 minutes.

6. Add the soy sauce and sake to the pan and stir to combine. Season with salt and pepper to taste.

7. To assemble the rice bowl, place a serving of rice in a bowl and top with the Gōyā Chanpurū. Garnish with thinly sliced green onion.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 2-3 people.

Nutritional information:
- Calories: 580
- Fat: 28g
- Carbohydrates: 50g
- Protein: 28g

Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Gōyā can be substituted with zucchini or cucumber.

Variations:
- Add sliced shiitake mushrooms to the pan for extra umami flavor.
- Use brown rice instead of white rice for a healthier option.
- Add a beaten egg to the pan and scramble it with the other ingredients for a Gōyā Chanpurū rice bowl with egg.

Tips and tricks:
- Be sure to remove the seeds and white pith from the Gōyā to reduce bitterness.
- Slice the ingredients thinly and evenly for even cooking.
- Use a non-stick pan or well-seasoned cast iron pan to prevent sticking.

Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the Gōyā Chanpurū rice bowl in a traditional Japanese rice bowl for an authentic presentation.

Garnishes:
- Thinly sliced green onion

Pairings:
- Serve with a side of miso soup and a small salad for a complete meal.

Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad

Troubleshooting advice:
- If the Gōyā is too bitter, soak it in salted water for 10-15 minutes before slicing and cooking.

Food safety advice:
- Be sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Gōyā Chanpurū is a traditional Okinawan dish that is popular in Japan. It is made with bitter melon, pork, and other ingredients and is often served with rice.

Flavor profiles:
- Bitter, savory, umami

Serving suggestions:
- Serve hot as a main dish for lunch or dinner.

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Region: Japanese

Taste: Savory, Umami, Tangy, Spicy, Aromatic