Goya gourd

I decided to try something different today. I have wanted to try the Okinawan dish Chanpuru for a long time. I’ve never made it to Okinawa on any of my Japan trips yet, but as regular followers of my blog may know, I’m quite the fan of Taco Rice which is an Okinawan invention. Chanpuru is made with Goya Gourd, which I had heard was extremely bitter. Luckily, I was able to find some at the Spudshed so I was able to try it for myself. 

They are weird looking things.

  
You cut them in half and scoop out the seeds and white pith with a teaspoon.

   
 
I sliced and blanched them in boiling water which takes out some of the bitterness. Chanpuru is basically a stir fry – with tofu, pork and sometimes egg. I didn’t have any pork handy so I made it without.

  
Then it’s topped with Katsuo Boshi (bonito flakes). And the verdict? Yes, the gourd was rather bitter, but it was still enjoyable and strangely addictive. I’d definatley make it again.

I also made some miso grilled tooth fish and greens. 

   
   

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