- 2 goya or 2 cucumbers
- salt
- 2 tablespoons extra virgin olive oil
- 1 tofu patty
- 2 eggs
- 2 ounces thinly sliced cooked ham
- 1 tablespoon soy sauce
- Katsuobushi, smoked tuna flakes
- 1 ladle Japanese broth
Wash and cut the goya, remove the seeds with a spoon then salt them and let them ''rest'' for at least 20 minutes.
Squeeze the goya and place them inside another clean bowl. Prepare a frying pan and add a drizzle of olive oil, turn on the heat and saute your tofu.
Set the tofu aside and do the same process again with the goya until they reach the desired crispness. Break the eggs into a dish and beat them with a fork, then sauté them for a few minutes and finally add the tofu, ham, soy sauce and a half ladle of dashi broth (which you prepared earlier). Finally, add and saute the goya along with the other ingredients. Serve your Goya Champuru Salad with a sprinkle of Katsuobushi.
Source: https://www.ikiya.it/blog/goya-champuru/
