two kinds goya champuru

tried two new (to me) recipes that I had seen online

The first one used pork, atsuage and curry powder

Curry Goya Champuru : Tarzan Magazine

1 goya

200 grams pork thigh (shank?)

1 atsuage (fried tofu)

1 egg, beaten

1 tablespoon shoyu

1/2 tablespoon sesame oil

1 teaspoon curry powder

3 grams katsuobushi (bonito flakes)

Clean and slice goya

Cut pork into bite sized pieces

Break up the atsuage with your hand

In a pan, heat the pork and atsuage

Add the goya

When all is cooked through add the beaten egg

Add  the shoyu and oil

Add the curry powder and bonito before serving

NOTES: super easy to make, I added the curry powder before the egg, so that the curry powder could kinda meld

The second recipe used canned saba (mackerel), egg and goya

This recipe also used a little shoyu, sugar and sesame oil

Saba Goya Champuru : Lettuce Club

1 can saba (mackerel), water packed

2 eggs, beaten

1 goya

1/4 teaspoon sugar

1/4 teaspoon shoyu

1/4 teaspoon salt

1/4 teaspoon sesame oil

Clean and cut the goya thin

use the salt to squeeze out water from the goya

In a pan, heat the saba, breaking it up as you cook it

Add the sugar, shoyu, sesame oil

Add the goya, then pour the beaten egg

Cook everything well

NOTES: I put the sugar, shoyu and oil into the egg before beating. I only made half the recipe so only used 1 egg but used the full amount of sugar, shoyu & oil. I omitted the salt

Both were delicious and different

I'm glad I tried these and would make them again