CHAMPURU a Happy Hodgepoge

Aug 12, 2022 | Recipes, Summer

チャンプル・CHAMPURU

In the local dialect CHAMPURU means “hodgepodge.” It is essentially a stir-fry; the signature dish of Okinawa. 

Every household will have its own version though most will include some sort of tōfu and lots of vegetables, most likely bitter melon or what the locals call gōya.

Many versions of champuru will include pork (often canned Spam) and be finished by scrambling an egg in the skillet. The recipe I offer in this post makes use of bacon and includes onions, too. Download the recipe for Goya Champuru.

Gōya restores energy and nutrient balance to heat-weary bodies making it a valuable addition to any summer menu. If you are new to cooking with gōya, rest assured that in the recipe above I provide detailed, illustrated instructions on how to prep and cook it.

Looking for more variations on the champuru theme?

Visit PROJECT champuru posted to Kitchen Culture Cooking Club.

My August 2022 newsletter is themed on champuru, too.

Autumnal Culinary Pleasure: SANMA

Autumnal Culinary Pleasure: SANMA

The Japanese speak of aki no mikaku (autumnal eating pleasures). Of the many foods placed in that category, a slender, sleek, and steely-colored fish called sanma (Pacific saury; Cololabis saira 秋刀魚) has always been considered shomin no aji, or "food for the masses."...

Eat to Beat the Heat

Eat to Beat the Heat

  The Japanese have long believed that foods beginning with the syllable “U" (written” う in hiragana), have special beat-the-heat properties. Most famous is UNAGI (eel, rich in vitamin B1) known as an antidote for summertime lethargy. The current custom of eating...

MA-GO-WA-YA-SA-SHI-I

MA-GO-WA-YA-SA-SHI-I

  MA-GO-WA-YA-SA-SHI-I(Grandchildren are kind) This acronym helps speakers of Japanese remember the names of food groups that support a healthy diet. Each of the seven sounds represents a food group, while the total spells out a lovely adage (lauding the kindness of...

Junsai, a summertime delicacy

Junsai, a summertime delicacy

JUNSAI (water shield; Brasenia schreberi) grows naturally in lakes, ponds and slow streams in many parts of the world but only Japan and China have a long history of cultivating the plant as a food. The Japanese especially love foods with a tsuru tsuru (slippery,...

Recent Posts & Projects