めんつゆで
和風ゴーヤチャンプル
“Goya chanpuru” with Men-tsuyu
Goya chanpuru=bitter melon stir-fried with pork, tofu and other vegetables
Mentuyu: noodle sauce
夏の時期しか出回らないゴーヤをつかった“ゴーヤチャンプル“は沖縄の郷土料理です。
いまでは全国のご家庭でも大人気。
今日はめんつゆを使って和風にしあげた“ゴーヤチャンプル”をご紹介。
Goya chanpuru is representative summer’s vegetable and famously known as the local food of Okinawa. 
It is now eaten by people all over Japan
Today’s recipe is Japanese style Goya chanpuru by using "Mentuyu" as seasoning.
<Ingredients for 4 servings >
1．ゴウヤ：１bitter melon
2. 豚バラ肉：pork ribs 200g
3. 卵：2 Eggs
4. ちくわ：2 Chikuwa (fish sausage)
5. 豆腐：1/2 Toufu
6.しめじ: Mushrooms (Shimeji) 1/2 pack
7.イカ：1 squids
★みりん：Mirin 1 Tbsp
★醤油：Soy sauce 2 Tsps
★砂糖：Sugar 3 Tbsps
★めんつゆ: 3 Tbsps
<How to cook>
1. ゴウヤを縦半分にきり、タネと白いわたをスプーンで取る。白いわたの部分が苦いのでしっかり取って下さい。
Cut Gouya half into lengthwise and remove a seed and white part with a spoon.
Remove thoroughly white part which is bitter taste.
2.1ミリ位の薄さに切る
Slice Goya into 1cm thin.
3豚バラは一口大にきり塩胡椒(分量外)をする。
フライパンに油(分量外)を引いて豚ばら肉を中火で焼く。
Cut pork ribs into an appropriate size and put salt and pepper (amount out).
Pull the oil in a frying pan and bake at pork ribs with medium heat.
4.豚バラに軽く火が通ったら、ゴウヤを入れて炒め、しめじ、イカ、竹輪、豆腐を入れて★の調味料を入れてる。
The pork is heated lightly then put Gouya, mushrooms, squid, fish sausage, tofu then cook with the seasoning of ★
5ゴウヤに火が通ったら、溶き卵を回しがけ5分程炒め煮して出来上がり。
The gouya is heated thoroughly and sprinkle beaten egg.
Simmer them into 5 minute.
Points
ゴウヤの白いわたの取れば塩揉み無しでも苦味がありません。後は材料を入れてザクザク炒めるだけ。竹輪と豆腐に出汁が染み込んでジューシーな味に
Remove thoroughly white part which is bitter taste.
Seasoning soup soak in the tofu and fish sausage therefore taste become juicy.
いよいよ外国人向け日本の家庭料理開催します。
詳しくはこちら教室の詳細
For foreigner Classinformation
