Goya Chanpuru Okinawa Style
1 pare weighing about 250 g
・ 1 block tofu (300 g)
・ 1 egg
・ 2 tablespoons vegetable oil
・ 1 tablespoon soy sauce
・Salt and pepper
Goya Chanpuru Okinawa Style:
You may know them carefully into the size of the bite once by hand, use a colanderand pat dry.
Halve pare into two at the core. Use a spoon to take out the seeds and membranewalls of the Interior. Turning both parts of the round section so pare facing upwards, and thin slices of thick end is approximately 5 mm.
Insert the pieces of melon into bowls, rub-rub it with a little salt, and let sit for 5 minutes. Then wash with water and pat dry using a sieve.
Beat the eggs until the whites are not visible anymore.
Heat the frying pan and stir in 1 tablespoon vegetable oil. Then enter know dried withkitchen paper towels, one-one into the frying pan. Let know changed so browned on one side, use a hot fire. Do not stir. Once browned, flip and cook until well browned.
So know have lightly browned on both sides, move the idea into the dishes.
Preheat a frying pan again. Enter 1 spoon of vegetable oil and FRY pare for 1-2 minutes over medium heat. Do not let wither in order to pare their texture is still there.
Enter again the idea into the frying pan and stir. Then enter an already beaten eggs.Stir gently, do not get him crushed.
Season with soy sauce, salt and pepper. Remove from the stove. Before serving, sprinkle with katsuobushi (dried bonito fish shavings smoke), if available.
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Read also : Delicious Kakiage
Tag :
healty food,
Japan Recipe
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