‘Champroo’ (Chanpurū) is an Okinawan stir fry dish. The Okinawan word ‘Champroo’ means ‘a mixture of various items’, and you can stir-fry any Vegetables you have. But, Champroo’s essential ingredients are Okinawan Tofu and Eggs. Well… we can’t get Okinawan Tofu outside Japan, so I use Firm Tofu. Bitter Melon is a popular Vegetable for Champroo, but I have never used it because I can’t eat it. The unique part of this stir-fry is the Eggs that are added at the very end of cooking.
1 tablespoon Oil
1 block (450g) Firm Tofu
200g Pork *thinly sliced
Salt & Black Pepper
2 Cabbage Leaves *OR other Vegetables, e.g. Garlic Chives, Spring Onion, Okra, etc.
1/2 teaspoon Katsuobushi (Bonito) Dashi Powder
2 tablespoons Soy Sauce *alter the amount to suit your taste
3 Eggs *whisked
- Cut all Vegetables into thin strips or bite-size pieces. Cut or break Firm Tofu into the size that is easy to eat.
- Cut thinly sliced Pork into bite-size pieces, and season with Salt & Pepper. Lightly whisk Eggs in a small bowl. Prepare Dashi Powder and Soy Sauce ready to use.
- Is everything ready? Now you can start cooking. Heat Oil in a wok or large frying pan over medium hight heat, cook Tofu pieces until golden, season with Salt, and transfer to a plate.
- Add Pork to the frying pan. When Pork is cooked, add Vegetables, and stir-fry. When Vegetables are soft, return the Tofu.
- Add Dashi Powder and Soy Sauce, and stir to combine, then pour the whisked Eggs. Leave it without stirring until the Egg is nearly set, then stir to combine.