Champuru is a traditional Okinawan stir-fry that combines tofu, vegetables, pork, and eggs.
The word “champuru” means “to mix” in the Okinawan dialect, and the dish has long been a staple of warm, home-style cooking on the islands.
Popular versions include ingredients like bitter melon (goya) or cabbage (tamana), but the foundation is always tofu—especially the firm Okinawan variety that holds up well in stir-fries.
Originally enjoyed by royalty, champuru has evolved to include postwar ingredients like canned meats, while continuing to offer a balanced blend of protein, fiber, and vitamins.
This version adds pork and kimchi for a bold and satisfying dish that fills you up and is packed with flavor.
15 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 5 oz sliced pork belly
- 7 oz firm tofu
- 3/4 cup kimchi
- 2 cup bean sprouts
- 1 /2 garlic chives
- 2 eggs, beaten
- 1 tbsp. toasted sesame oil
- 1 tbsp. mentsuyu (2x concentrate)
- 1 tsp. oyster sauce
- salt and pepper, to taste
- toasted sesame seeds, for garnish
INSTRUCTIONS
- 1
Prep ingredients:
Wrap the tofu in paper towels and microwave on a heatproof plate at 600W for 2 minutes. Let it drain.
Cut the garlic chives into 1 1/2- inch-pieces.
Cut the pork belly into bite-sized pieces and season with salt and pepper.
- 2
Cook tofu:
Heat sesame oil in a large skillet over medium heat. Add the tofu block, break it into large chunks, and cook for 2–3 minutes until lightly browned.
- 3
Stir-fry meat and vegetables:
Add the pork and cook until it is no longer pink. Wipe off excess fat with a paper towel.
Add the garlic chives, bean sprouts, and kimchi. Stir-fry briefly until just combined.
- 4
Add egg and season:
Make space in the center of the pan and pour in the beaten eggs. Lightly scramble, then combine with the rest of the ingredients.
Add mentsuyu and oyster sauce. Stir to coat evenly.
- 5
Serve:
Plate and top with toasted sesame seeds.
RecipeID
207
Tips & Notes
Break the tofu into large chunks and sear until golden brown for the best texture and flavor.
Use a simple blend of mentsuyu and oyster sauce for quick yet rich seasoning.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."