Kids are Growing Up and so is my Garden (Goya Champuru Recipe)

Since my children are now in high school and fairly independent, I am finding that I have more time to indulge in some of my hobbies.  One of my hobbies that I am getting back into is gardening.

Hoping to see sprouts soon to plant in the garden!

When we moved to the place where we now live, I had high hopes of creating a backyard garden where I would grow vegetables with my children. Unfortunately, this was one plan with great intentions that never came to fruition.  All I grew were weeds.


Now, 14 years after moving here, I finally have time to garden a little and am currently trying to grow green onions, tomatoes, salad peppers, rosemary, chives, oregano, pineapples, kabocha, basil, wing beans, and bittermelon. I’m having a lot of fun.


My bittermelon finally seems to be taking root.  I was able to harvest a couple of bittermelons the other day and decided to make goya champuru, an Okinawan dish that I love to eat.img_4874

Goya Champuru

1 block medium-firm tofu (drained)
2 bittermelon (Cut in half lengthwise, scoop out seeds and white pith, then cut into 1/8″ slices.  Be sure to save the seeds for planting!)
1 package bean sprouts
6 oz thinly sliced/bite-sized pork
4 eggs (beaten)
oil, salt, pepper
dashi, shoyuimg_4876


  1. Heat frying pan, add oil, and crumble tofu into bite-sized pieces.  Let it cook until it is browned and much of the moisture has evaporated. Try not to move it around too much.  Remove from pan.
  2. Add oil to pan and fry the bittermelon.  After a few minutes, add the bean sprouts.  Season with a little salt and pepper.  Remove from pan.  I added it to the same bowl with the tofu.
  3. Add oil to the pan and fry the pork until golden brown.  Season with salt and pepper.
  4. Add the tofu, bittermelon, and bean sprouts back to the pan.
  5. Add a packet of dashi and about 1-2 tablespoons of shoyu to the pan and toss.
  6. Add the beaten eggs to the pan.  Shake the pan to get the eggs evenly cooked.

img_4878That’s it!  Just serve with a sprinkling of katsuobushi (bonito flakes).  Cooking what we grow. Comfort food at my house.  Living Hilo Style.


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