Goya champura recipe
Ingredients - 10½ oz (300 g) block firm Tofu - 10½14 oz (300-400 g) Bitter Melon - 1 tsp fine Sea Salt - 7 oz (200 g) Pork - 2 tbsp Sake - 2 large Egg - 2 tbsp
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Cooking tools:
- Wok
- Slotted spoon
- Colander
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Measuring spoon
- Plate
- Serving platter
- Kitchen towel
- Paper towel
- Stove
Ingredients
- Tofu: 10½ oz (300 g) block firm
- Bitter Melon: 10½14 oz (300-400 g)
- Sea Salt: 1 tsp fine
- Pork: 7 oz (200 g)
- Sake: 2 tbsp
- Egg: 2 large
- Sunflower Oil: 2 tbsp
- Dashi Powder: 1 tsp instant
- Soy Sauce: 2 tbsp
- Sesame Oil: ½ tbsp toasted
- White Sesame Seeds: toasted
- Sea Salt
- Black Pepper: freshly ground
- Mayonnaise: generous drizzle of Japanese
- Chili Oil: La Yu
- Katsuoboshi: handful of
- Green Laver: sprinkle of
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