"Goya Chanpuru"

”ゴーヤチャンプル”

［材料　４人分］
ゴーヤ 1本、豚肉(薄切り) 200g、卵 2個、木綿豆腐 1丁(400g)、サラダ油 24g、しょうゆ 36g、みりん 36g、かつお節

［作り方］
1.ゴーヤは縦半分に切り、わたと種を取り、2～3mmの厚さに切る
2.豆腐は水気を切り、一口大に切る
3.豚肉は一口大に切る
4.卵は溶きほぐす
5.フライパンにサラダ油を熱し、豚肉、ゴーヤ、豆腐を炒める
6.しょうゆ、みりんで味付けする
7.溶き卵を加え、全体にからめる
8.皿に盛り付け、かつお節をのせる

"Goya Chanpuru"

INGREDIENTS (4 servings)
One Goya(BitterMelon) and pork (thinly sliced) 200g, 2 eggs, cotton bean curd of one (400g), salad oil 24g, soy sauce 36g, mirin 36g, and dried bonitos

DIRECTIONS
1.It cuts in half length, a seed and a white part are taken, and BitterMelon is cut in the thickness of 2～3mm.
2.The water is cut, and the bean curd is cut in the bite size.
3.Pork is cut in the bite size.
4.The egg is melted and untied.
5.The salad oil is heated, and pork, BitterMelon, and the bean curd are stir-fried to the frying-pan.
6.It seasons with the soy sauce and the mirin.
7.The melting egg is added, and it binds in the whole.
8.It dishes up to the plate, and the dried bonito is put.