Goya Champuru with Pork and Tofu

Pressed tofu, Bitter melon, Pork, Dashi with Kombu and Bonito, Egg, Sesame oil, Green onion, Soy sauce (sugar-free), Bonito flakes, Table salt, Chile

Let it stand: 15 min. Slice: 20 min. Cooking: 4 min. Mix: 5 min. Fry: 5 min. Let it stand: 20 min. Fry: 4 min. Heat on the stove: 5 min. Whisk with a mixer: 5 min.

Halve bitter melon (350 g) lengthwise, remove the seeds and soft inner pulp, and slice it thinly. Sprinkle with table salt (3 g), rub gently, and leave for 15 minutes. Rinse with cold water and pat dry. Press pressed tofu (400 g) under a weight for 20 minutes and cut it into cubes. Slice pork (230 g) into thin strips and green onion (30 g) into short pieces.

Heat sesame oil (30 g) in a large skillet. Brown the pork, add the bitter melon and tofu, and cook for another 3–4 minutes until the melon softens.

Pour in dashi with kombu and bonito (120 g) and soy sauce (sugar-free) (15 g). Stir, push the meat and vegetables to one side, add beaten egg (110 g), and cook it while stirring. Combine everything, remove from the heat, and serve with green onion, bonito flakes (4 g), and chili (2 g).