Original: English

Okinawan Stir-Fry (Champuru)

Swap your usual firm tofu for thick fried tofu (atsuage) to make a quick and nutritious champuru。 Atsuage requires no draining and is easy to cook. Stir-fry pork belly, vegetables, and eggs, then finish with a special blended sauce. Adding bonito flakes at the end creates a flavorful, authentic champuru. Perfect for busy days, this dish is a winner for the whole family.

📖Cooking Basics

dry（tantanmen）

Steps

Finely chop the base of the garlic chives (1/2 bunch) and cut the leafy parts into bite-sized pieces, about 5cm wide.
🕒 00:17
Soak the chopped garlic chives in water, cover completely with paper towels, and let sit for about 10 minutes. (This is the secret!) Limp garlic chives will regain crispness when rehydrated, improving their texture.
🕒 00:55
Core the base of the onion (1/2), loosen it with the tip of a knife, and slice it into 5mm thick pieces along the grain. (This is the secret!) Slicing along the grain helps retain texture when stir-fried.
🕒 01:11
Cut the pork belly (100g) into bite-sized pieces, separate them beforehand, and sprinkle with salt all over. (This is the secret!) Pre-separating the meat ensures even cooking.
🕒 01:41
Wrap the atsuage (150g) in a damp paper towel and microwave for about 40 seconds to remove excess oil.
🕒 02:17
Tear the oiled atsuage into bite-sized pieces by hand. (This is the secret!) Tearing creates a rough surface that helps the sauce adhere better.
🕒 02:56
Drain the rehydrated garlic chives and lightly pat the surface dry with paper towels. (This is the secret!) Thoroughly drying the chives prevents a mushy texture and results in a crisp finish.
🕒 03:29
In a bowl, combine [A] Hondashi (1 tsp), [A] Sugar (1/2 tsp), [A] Cooking Sake (1 tbsp), and [A] Soy Sauce (1 tbsp). Mix well to create the blended sauce.
🕒 03:57
Crack 2 eggs into a bowl and whisk thoroughly to ensure even cooking.
🕒 04:28
Heat a frying pan over medium-low heat. Once warm, add a small amount of oil and stir-fry the atsuage until it develops a nice golden-brown color all over. Season with a pinch of salt. (This is the secret!) Seasoning at this stage prevents the flavors from becoming bland.
🕒 04:48
Once the atsuage is browned, remove it from the pan.
🕒 05:15
Heat the frying pan over medium-low heat, add more oil, and stir-fry the onion until slightly translucent. Season with a pinch of salt. (This is the secret!) Seasoning here tightens the overall flavor profile.
🕒 05:22
Once the onion is lightly translucent, remove it from the pan.
🕒 05:46
Place the frying pan over low heat. Once warm, add a small amount of sesame oil to prevent sticking. (This is the secret!) Cooking slowly over low heat prevents burning and brings out the richness of the pork.
🕒 05:48
Add the pork belly, spread it out, and stir-fry until about 80% cooked.
🕒 05:58
Return the atsuage and onion to the frying pan. Add the prepared blended sauce and mix everything together.
🕒 06:16
Add the garlic chives, then pour the whisked eggs over them. Cover and steam-fry for about 15 seconds. (This is the secret!) Stir-frying over high heat will evaporate the egg's moisture and make it dry; low heat ensures a moist finish.
🕒 06:42
Remove the lid, gently stir everything together while flipping, and cook the eggs through.
🕒 07:00
Serve on a plate and generously top with bonito flakes. (This is the secret!) Adding bonito flakes significantly enhances the aroma and umami!
🕒 07:32