"Goya Chanpuru" - stir fried biter melon, tofu, pork belly, and egg ゴーヤチャンプル

A traditional dish from Okinawa. Harmony of bitterness (from the goya bittermelon), sweetness (tofu and egg) and pork flavor.

言わずと知れた沖縄料理の定番。ゴーヤの苦みと豆腐と卵の甘み、そして豚肉の味の調和。

Fried Udon Noodles with Kale, String Beans, Scallions, Eggs and Pork with Bonito Flakes and Sesame Seeds ケール、インゲン、青ネギ、玉子と豚肉入り焼きうどん、鰹節と白ごまのトッピング

Fried udon noodles with kale, string beans, scallions, eggs and pork with a garnish of bonito flakes and sesame seeds ケール、インゲン、青ネギ、玉子と豚肉入り焼きうどん、鰹節と白ごまのトッピング, a photo by naotakem on Flickr.

Made this as a way to use up leftover pork, eggs, and vegetables in the refrigerator, and a pack of frozen udon noodles from the freezer. Turned out much better than I intended or expected so thought it merits a post on this blog.

冷蔵庫にあった残り物の肉と卵と野菜、そして冷凍うどんで作った一品です。残り物処分で作ったにしては結構美味だったのでここにも記載します。

To prep:

• Slice the pork into thin strips
• Chop the kale, string beans, and scallions into bite size pieces
• Lightly beat a whole egg in a small bowl
• Microwave the frozen udon until soft and separated (don't have to be fully cooked as it will be stir fried)

準備

• 豚肉は細切りにする
• ケール、インゲン、青ネギは一口サイズに刻む
• 容器に卵を一個軽く溶いておく
• 冷凍うどんを電子レンジでほぐれて柔らかくなるまで加熱する

To cook:

• Heat sesame oil in a frying pan or skillet (with some depth)
• Cook the pork, seasoning with salt, black pepper, and red pepper flakes as you go
• Add the chopped vegetables and continue to cook until tender
• Add the udon and toss well with the pork and vegetables
• Add a mix of soy sauce, sake, and a dash of water, continue to toss
• Add the egg, mix well and cook until the egg and udon is fully cooked
• Transfer to platter, sprinkle dried bonito flakes (katsuobushi) and sesame seeds on top to serve

調理

• 深さのあるフライパンにごま油を熱する
• 豚肉を炒め、塩、黒コショウ、粉赤唐辛子で味付けする
• 野菜を加え、柔らかくなるまでさらに炒める
• うどんを加え、肉・野菜と良く混ぜ合わせる
• 醤油、日本酒、少量の水を加えてさらに混ぜる
• 溶き卵を入れ、卵とうどんに火が通るまで良く混ぜながら炒める
• 皿に盛り、かつお節と白ゴマを振って食べる

Chicken & Egg "Mother and Child" Domburi with Broccoli in Sesame Sauce 親子丼とブロッコリの胡麻和え

昆布と鰹節で取った出汁を醤油、みりん、酒、砂糖で少し甘めのそばつゆ風に味付けしたものを作るところから始めて、たっぷりの鶏もも肉、卵は半熟で親子丼を作りました。そんな手間かける料理か、という突っ込みはご無用に（笑）。グリーンピースを散らして、アタマとつゆを多めに盛りつけました。

Made Japanese seaweed and bonito flake broth ("dashi") and flavored it with soy sauce, mirin, sake, and sugar to make a slightly sweet sauce, similar to a soba dipping sauce. Stewed some thinly sliced onions and chicken thigh meat in the sauce, then mixed in some lightly beaten eggs, then poured the mixture over rice while the egg is slightly creamy and sprinkled some peas on top to make what's called a "Oyako (Mother and Child) Domburi (rice bowl)". Usually one does not make the sauce from scratch, but worth the extra trouble. Served a higher ratio of the chicken-egg-onion mix to rice than usual,

野菜も無いとね、ということで付け合わせはブロッコリーの胡麻和え。すり胡麻と醤油、砂糖、酒、みりん（親子丼とかぶりますが）を混ぜ、さっと茹でたブロッコリと和えました。定番胡麻和えのアメリカ風アレンジです（笑）。

Had some veggies in the form of broccoli in a sesame sauce. Mixed some ground white sesame with a bit of soy sauce, sugar, sake, and mirin, then tossed with blanched broccoli. An American variation of a traditional Japanese vegetable side dish.