‘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.


4 Servings


1 tablespoon Oil
1 block (450g) Firm Tofu
200g Pork *thinly sliced
Salt & Black Pepper
1 Onion
1/2 Carrot
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

  1. Cut all Vegetables into thin strips or bite-size pieces. Cut or break Firm Tofu into the size that is easy to eat.
  2. 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.
  3. 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.
  4. Add Pork to the frying pan. When Pork is cooked, add Vegetables, and stir-fry. When Vegetables are soft, return the Tofu.
  5. 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.