Ingredients with Measurements:
- 1 large goya (bitter melon)
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1/2 cup sliced pork belly
- 2 cups dashi broth
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 2 eggs, beaten
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the goya in half lengthwise and remove the seeds and white pith with a spoon. Slice the goya into thin half-moons.
2. Heat the vegetable oil in a pot over medium heat. Add the sliced onion and garlic and sauté until fragrant.
3. Add the sliced pork belly and cook until browned.
4. Add the sliced goya and continue to cook for 5 minutes.
5. Pour in the dashi broth, soy sauce, sake, and mirin. Bring to a boil and reduce the heat to low. Simmer for 10 minutes.
6. Season with salt and pepper to taste.
7. Slowly pour the beaten eggs into the soup while stirring gently. Cook for another 2 minutes until the eggs are set.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing and boiling, low heat for simmering
Serving size:
- 2-3 servings
Nutritional information:
- Calories per serving: 250
- Fat: 18g
- Carbohydrates: 7g
- Protein: 15g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or tofu.
- Dashi broth can be substituted with chicken or vegetable broth.
- Mirin can be substituted with rice vinegar and sugar.
Variations:
- Add sliced shiitake mushrooms for extra flavor.
- Use shrimp instead of pork belly for a seafood version.
- Add diced tomatoes for a refreshing twist.
Tips and tricks:
- To reduce the bitterness of the goya, soak it in salted water for 10 minutes before slicing.
- Use a non-stick pot to prevent the eggs from sticking.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped green onions.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Japanese pickles or a simple salad.
Troubleshooting advice:
- If the soup is too bitter, add a pinch of sugar to balance the flavors.
- If the eggs are too runny, cook for an additional minute.
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding the other ingredients.
- Store the leftover soup in the refrigerator within 2 hours after cooking.
Food history:
- Gōyā Chanpurū is a popular dish from Okinawa, Japan. It is known for its unique combination of bitter melon and pork.
Flavor profiles:
- The soup has a savory and slightly bitter taste from the goya, balanced with the sweetness of the mirin and sake.
Serving suggestions:
- Serve the soup hot as a comforting meal on a chilly day.
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Region: Japanese