UPDATE: I actually made this last night......it was actually pretty awesome! Goya, aka bitter melon, is really good, but it's definitely an acquired taste! I really liked the miso paste (but they didn't have any sake in my town, so I used white table wine instead). The tofu, onions, and eggs really fared well.... it was the best tofu I've ever had! I really liked the bitter melon, too! Great recipe! Thanks!
Goya (better melon) is extremely good for your health. I use a little bit of bacon sliced in one-inch squares in addition I slice pork in one-inch squares as well. Enjoy!
I have a Goya from Japan today and I immediately thought of this channel & the recipe. Wow it has been 14 years since I first came to know of this dish from Cooking with Dog. Thank you for growing with us and I will definitely enjoy my Goya chanpuru dinner tonight ❤️
i love bitter melon and yes it taste yummy with both the egg and pork,next time i will that with tofu... thanks for this vis arigatu from the philippines
thanks for sharing this. I have never had goya but ordered seeds online and am growing it in my backyard. I hope to try this Japanese recipe as soon as I harvest the goya.
This recipe made me love bittermelon. I have been making it for weeks. Personally I add in more sake in the miso paste, so it will not dry out on the pan during the cooking. I do love your videos. You are doing a very good job =) Just make more videos and recipes ! Greetings from Paris.
Cooking with (the) Dog is unique from other cooking shows. Not only does it not waste time, with showing you the whole process of slicing, cooking. It doesn't also waste time in talking nonsense, and say the tips directly after the step. And the best part is that in other cooking shows, I get bored directly after one or two steps and then just skip to the end. While here, I watch the whole video and dream about making this one day :)
Sans the pork (which looks AWESOME marinated in sake) and bonito flakes, this looks like a fantastic vegan dish! I ordered some bitter melon online, and when it gets here, I'm going to run to the store to buy the miso paste and sake! YUM!!!!
Gloria: I think there are a few reasons. First, it doesn't fall apart as easy when more water is leached out of it, plus it keeps the water from leaching out into the food, making it runny and undesirable. It improves the texture to make it more appropriate for a stir-fry dish in which you want good sized chunks of tofu.
Looks delicious. I've never had bitter melon with egg and tofu before...usually I stirfry it with pork and garlic. I'll have to give this recipe a try.
Great video. I am not sure if they say kitchen paper in Europe, but in America, a piece of Kitchen paper is called a paper towel. Great video! Goya Chanpuru is one of my favorite foods (I have lived in Japan for 10 years and simply love it!)
I bought a bitter melon at an Asian market, then went home and searched a recipe. I found Cooking with Dog and shared it with my housemate. We enjoyed the personalities of the whole family. I made the recipe w/o meat--was fine. Melon was bitter, but I hear that Americans do not eat enough bitter food to maintain health. Now I will try it w/ground pork. My new melon's lighter green than the video, maybe more mature and less bitter? Yes, a WASP (white anglo-saxon protestant) can cook this too!
I love bittermelon..... to take out the bitterness, I use a grapefruit spoon (with serrated edges) to scrape ALL the soft, white flesh of the bittermelon...that's the bitter part. (will also try salt next time) Anxious to try this dish; a friend says this is her VERY favorite. Thank you for sharing this recipe and details.
I learnt to make this dish a lot easier and it's one of the reasons I like to make it, because it's fast. Apart from the goya preparation, I just break/crumble the tofu in pieces, throw in ginger and tofu in a wok with oil, add the goya, add 2 eggs, add soya, sake and bonito flakes.
my Mom always choose the younger bitter melon ones over the old ones as it get more bitter when it grows older, she also places it in cold salt water for 10 mins to reduce the bitterness. for me this soup is forever a sweet and beautiful memory :-D
I just made this with my family, and my mom added some corn starch (katakuriko), and it keeps the miso-soy sauce paste on all of the ingredients. It was a great recipe but a bit of corn starch would make it tastier. It looked more like what I had in Okinawa once as well with some corn starch.
i just prepared this dish (minus the pork = vegetarian) as my first time eating bitter melon and really enjoyed it. thank you very much, creepy talking dog ^^
it might be a weird taste to some people but i love this dish since i was a little girl growing up in the beutiful Island of the the Philippines but they have a slight difference on how they cook it but I love them both.
Hi. I was not familiar with the recipe "Chuka Ika Sansai," but I found the pictures on the Internet. It looks so delicious and I put it on my possible list of Japanese dishes. You can check it on my channel page. Thank you for your suggestion.
bonito is a kind of fish - often used in dried form for flavoring. you can find bonito flakes (bonito fish that has been dried and shaved into flakes) at many international grocery stores. miso is a product made from soybeans - it's a paste. it comes in different flavors - dark, light, sometimes mixed. miso is available in international grocery stores, but it is also becoming easier to find at typical grocery stores in the US.
The tofu we used in the video was small and 1 minute was enough at that time. To microwave tofu too much makes the texture of tofu bad. Thank you for pointing it out.
This recipe that used miso looks so delicious! I try it next time^^ Until now, I've used the water from the boiled pork, or used soup stock( of Japanese-style dried tuna).
Cool! What a funky dish! A melon you eat only the skin and leave out the insides... I'm really curious as to how this tastes. But we don't have Goya in Australia :-( Well... do we?
This is one my favourite dishes. It's called oseng/jangan pare in Javanese. It's great to eat with rice because the bitterness is reduced. The bitter taste is actually its charm point.
Hi, I made this recipe, almost exactly as according to the directions, except that I cooked the onions way more than this recipe said to, because I really don't like half-raw onions. Anyway it's a great recipe! And the next time, I used some leftover miso-marinated fish, and that's a fantastic combination! For people who don't like goya, I would say, why bother? Because it's almost the whole point of the recipe. It's an acquired taste, but worth acquiring!
in Vietnam, first day of our lunar new year, we have bitter melon soup with stew pork meat, as a reminder of the bitterness (from the bitter melon soup) from the past and prepare for a richer and better new year (from the stew pork meat, it tastes very rich :-D)
We have never used white bitter gourd, but it seems the only difference is that it has less bitterness. We think you can use it in the same way, so please try it out.😊
I don't cook as much Japanese foods as I do Chinese. I wonder if I could substitute Chinese cooking wine for the sake? I always have some of that on hand whereas buying the sake for just one recipe doesn't seem prudent. Love your videos, btw.
You should really make Ika Sansai!!! It's one of the tastiest things I've ever had in my life but you can't find the recipe anywhere on the internet! ='0( Could you PLEASE make Ika Sansai for your next lesson?
@MotionAtRest Why not? It's not like the ingredients you find in American Asian Markets are always ultra authentic, so I say have fun and go with what works best!
We have a similar dish called ginisang ampalaya (stir fry bitter melon) here in Philippines. Ingredients. 10g minced Garlic 25g sliced Onion 50g sliced fresh tomato 130g sliced Goya 2 bitten eggs Salt and pepper to taste Saute garlic and onion till aromatic then add the tomatoes Cook till it starts to sweat, then add the Goya. Stir a few times and when its half way from being half cooked add the 2 beaten eggs with a few teaspoon of water. Add salt and pepper to taste and cook till how you like it. It can be with runny eggs or well done. Hope you guys will try it.
UPDATE: I actually made this last night......it was actually pretty awesome! Goya, aka bitter melon, is really good, but it's definitely an acquired taste! I really liked the miso paste (but they didn't have any sake in my town, so I used white table wine instead). The tofu, onions, and eggs really fared well.... it was the best tofu I've ever had! I really liked the bitter melon, too! Great recipe! Thanks!
Goya (better melon) is extremely good for your health. I use a little bit of bacon sliced in one-inch squares in addition I slice pork in one-inch squares as well. Enjoy!
Japanese food seems so fresh, natural and healthy, no wonder you fellas live so long. Im def going on this diet.
I have a Goya from Japan today and I immediately thought of this channel & the recipe. Wow it has been 14 years since I first came to know of this dish from Cooking with Dog. Thank you for growing with us and I will definitely enjoy my Goya chanpuru dinner tonight ❤️
i love bitter melon and yes it taste yummy with both the egg and pork,next time i will that with tofu...
thanks for this vis
arigatu from the philippines
Yes, goya is also known as bitter melon. You can find the list of ingredients on the right side of the video. Thank you for watching!
Such a great recipe!
I´m gonne try it rigt now!
An aplause for Cooking with Dog, is such a good program!
i love everything about Japan,the people,the dramas and the foods..
it just awesome..
thanks for sharing this. I have never had goya but ordered seeds online and am growing it in my backyard. I hope to try this Japanese recipe as soon as I harvest the goya.
I love this recipe. I omit the sake and its still delicious!
looks like Pluto's lunch~ Woof Woof, pluto must be very happy
I love in okinawa and my landlord who is from here made us this dish for dinner. I was surprised how delicious it is.
This recipe made me love bittermelon. I have been making it for weeks. Personally I add in more sake in the miso paste, so it will not dry out on the pan during the cooking.
I do love your videos. You are doing a very good job =)
Just make more videos and recipes !
Greetings from Paris.
Cooking with (the) Dog is unique from other cooking shows. Not only does it not waste time, with showing you the whole process of slicing, cooking. It doesn't also waste time in talking nonsense, and say the tips directly after the step. And the best part is that in other cooking shows, I get bored directly after one or two steps and then just skip to the end. While here, I watch the whole video and dream about making this one day :)
Sans the pork (which looks AWESOME marinated in sake) and bonito flakes, this looks like a fantastic vegan dish! I ordered some bitter melon online, and when it gets here, I'm going to run to the store to buy the miso paste and sake! YUM!!!!
It took me so long to get used to this, but I can't get enough goya these days. Chanpuru of any kind is freaking awesome!
Gloria: I think there are a few reasons. First, it doesn't fall apart as easy when more water is leached out of it, plus it keeps the water from leaching out into the food, making it runny and undesirable. It improves the texture to make it more appropriate for a stir-fry dish in which you want good sized chunks of tofu.
Looks delicious. I've never had bitter melon with egg and tofu before...usually I stirfry it with pork and garlic. I'll have to give this recipe a try.
Miso & onions, sake were new to me; I can try it.
Great video. I am not sure if they say kitchen paper in Europe, but in America, a piece of Kitchen paper is called a paper towel. Great video! Goya Chanpuru is one of my favorite foods (I have lived in Japan for 10 years and simply love it!)
I bought a bitter melon at an Asian market, then went home and searched a recipe. I found Cooking with Dog and shared it with my housemate. We enjoyed the personalities of the whole family. I made the recipe w/o meat--was fine. Melon was bitter, but I hear that Americans do not eat enough bitter food to maintain health. Now I will try it w/ground pork. My new melon's lighter green than the video, maybe more mature and less bitter? Yes, a WASP (white anglo-saxon protestant) can cook this too!
Awesome video. The food looks really delicious. I am looking forward to the next recipe.
Wow !! This is not too complicated to make and so healthy !!!
I love bittermelon..... to take out the bitterness, I use a grapefruit spoon (with serrated edges) to scrape ALL the soft, white flesh of the bittermelon...that's the bitter part. (will also try salt next time) Anxious to try this dish; a friend says this is her VERY favorite. Thank you for sharing this recipe and details.
Looks yummy!!
definatly going to try this dish!!
I learnt to make this dish a lot easier and it's one of the reasons I like to make it, because it's fast.
Apart from the goya preparation, I just break/crumble the tofu in pieces, throw in ginger and tofu in a wok with oil, add the goya, add 2 eggs, add soya, sake and bonito flakes.
You made me think of es campur....
yumm....
Excellent! I love it!
I love the way that bonito flakes move when they get wet, its beutiful. like having your food wave hello to you.
The recipe is so simple and so good.
my Mom always choose the younger bitter melon ones over the old ones as it get more bitter when it grows older, she also places it in cold salt water for 10 mins to reduce the bitterness. for me this soup is forever a sweet and beautiful memory :-D
That looks real good
This is my favorite recipe for Goya Champuru. It is delicious.
I love Goya Chanpuru.........Learned how to make it in Kita Nakagusuku
I came back to these old videos and my god, Chef was quick :D
Love the recipe! ❤
ありがとうございます！🙏🏻
Ahh, just what i was going to ask. I don't think it's likely that i'll find Goya -- thanks for the suggestion!
This is how I'm learning Japanese cooking...
I will make this one for my friends tomorrow!
I just made this with my family, and my mom added some corn starch (katakuriko), and it keeps the miso-soy sauce paste on all of the ingredients. It was a great recipe but a bit of corn starch would make it tastier. It looked more like what I had in Okinawa once as well with some corn starch.
i like goya especially with black bean sauce they way my mom makes it!!
=)
Nice recipe! Looks very substantial.
Waaaa..looks yummy too..usually we stir fry it with a little oil and mix with chili, onion and anchovies..
It looks delicious!
i just prepared this dish (minus the pork = vegetarian) as my first time eating bitter melon and really enjoyed it. thank you very much, creepy talking dog ^^
That Looks Yummy!!!
it might be a weird taste to some people but i love this dish since i was a little girl growing up in the beutiful Island of the the Philippines but they have a slight difference on how they cook it but I love them both.
I never had goya. I'd like to try
Goya is so good for you. Instead of pork, I use spasm sometimes. I had that in Okinawa. Yum!
😋😋😋looks so delicious that I got all the ingredients to make tonight.😍😍
Hi. I was not familiar with the recipe "Chuka Ika Sansai," but I found the pictures on the Internet. It looks so delicious and I put it on my possible list of Japanese dishes. You can check it on my channel page. Thank you for your suggestion.
bonito is a kind of fish - often used in dried form for flavoring. you can find bonito flakes (bonito fish that has been dried and shaved into flakes) at many international grocery stores.
miso is a product made from soybeans - it's a paste. it comes in different flavors - dark, light, sometimes mixed. miso is available in international grocery stores, but it is also becoming easier to find at typical grocery stores in the US.
The tofu we used in the video was small and 1 minute was enough at that time. To microwave tofu too much makes the texture of tofu bad. Thank you for pointing it out.
Me too~
I would like to make this dish sometime, though
It looks so delicious, I love goya! My mom does that salt technique to make it less bitter, too. :D
My dogs love cooked bitter melon.
This recipe that used miso looks so delicious! I try it next time^^
Until now, I've used the water from the boiled pork, or used soup stock( of Japanese-style dried tuna).
I love this channel, I make all of these : absolutely delicious!I recommend everyone to try this!
Cool! What a funky dish! A melon you eat only the skin and leave out the insides... I'm really curious as to how this tastes. But we don't have Goya in Australia :-(
Well... do we?
love your videos
I LOVE COOKING WITH THE DOG!!!! all the videos makes me hungry😭😭
This is one my favourite dishes. It's called oseng/jangan pare in Javanese. It's great to eat with rice because the bitterness is reduced. The bitter taste is actually its charm point.
why is it moving at the end
Hi, I made this recipe, almost exactly as according to the directions, except that I cooked the onions way more than this recipe said to, because I really don't like half-raw onions. Anyway it's a great recipe! And the next time, I used some leftover miso-marinated fish, and that's a fantastic combination! For people who don't like goya, I would say, why bother? Because it's almost the whole point of the recipe. It's an acquired taste, but worth acquiring!
i'm not a big fan of goya (too bitter for my taste) but i often make this recipe in summer time without the goya. tastes quite good!
in Vietnam, first day of our lunar new year, we have bitter melon soup with stew pork meat, as a reminder of the bitterness (from the bitter melon soup) from the past and prepare for a richer and better new year (from the stew pork meat, it tastes very rich :-D)
Yay, Francis finally gets to have a bite! Oh, and 9 people hate cute dogs and good food.
Haha I just made it ^_^ Thank you very much ;) My Family Loved It
Is it just me or is chef really energetic in this video XD
@Corroncheria
Right! In traditional Japanese cooking, they would have said: boil the tofu, then squeeze out excess water.
OMG!!! It is!!
ohhhhhhhh thank you so much!! :) :)
i love goya
I would like to try your recipe and surprise my mother.
Hi, how is white small bittergourd? Is it just as bitter or much more bitter? How to cook them? Thk u.
We have never used white bitter gourd, but it seems the only difference is that it has less bitterness. We think you can use it in the same way, so please try it out.😊
You can use Tuna Filet (Or canned), that's how I like it. Also beef will work. Something nice to add is a touch of togarashi pepper.
I don't cook as much Japanese foods as I do Chinese. I wonder if I could substitute
Chinese cooking wine for the sake? I always have some of that on hand whereas buying the sake for just one recipe doesn't seem prudent. Love your videos, btw.
You should really make Ika Sansai!!!
It's one of the tastiest things I've ever had in my life but you can't find the recipe anywhere on the internet! ='0(
Could you PLEASE make Ika Sansai for your next lesson?
Very impressive, thank U
@moonflower24 "bonito" is the name of a fish. bonito flakes are very thin slices of dried bonito fish
@MotionAtRest Why not? It's not like the ingredients you find in American Asian Markets are always ultra authentic, so I say have fun and go with what works best!
@RapiDEraZeR There's like a little piece of bonito that was probably falling over from its perch on top of the dish, or perhaps moving from steam.
Can you re-up this? Good summer recipe
do you happen to have a recipe for the soup? It sounds tasty and I can't for the life of me find a good recipe with bitter melon in it.
japanese food looks really nice
i like this channel
:D (Y)
do i have to add the sake?(i'm to younge to buy it an use it)
I'm so damn hungry now. This show does this to me everytime...or maybe I should just eat more, lol.
@0:55 love francis' face
We have a similar dish called ginisang ampalaya (stir fry bitter melon) here in Philippines.
Ingredients.
10g minced Garlic
25g sliced Onion
50g sliced fresh tomato
130g sliced Goya
2 bitten eggs
Salt and pepper to taste
Saute garlic and onion till aromatic then add the tomatoes
Cook till it starts to sweat, then add the Goya. Stir a few times and when its half way from being half cooked add the 2 beaten eggs with a few teaspoon of water.
Add salt and pepper to taste and cook till how you like it. It can be with runny eggs or well done.
Hope you guys will try it.
@han289 I don't know about the origin but also chanpuru means mixing in Okinawan language. That's interesting : )
What exactly is miso made of? Is it a type of bean paste?
Thank you/
@mugtisersold thank you for the info i didnt know until i happen to read your comment :)
is there any difference between the chinese bitter melon?
I am not fond of pork, so is it okay to substitute it with beef ?
Welcome Home Chef!
@ganzardee your wellcome ^^
Is Goya related to okra?
Why do you remove the excess water from tofu? Is it important?
@mugtisersold Ah so sweet... thanks for sharing this info.
@mylove1 Guess it tastes better than it looks,like most things.