Chanpurū

Instructions

1. Cut the goya in half lengthways, scoop out the seeds with a spoon and slice very thinly. Sprinkle with a pinch of salt and leave to draw out the bitterness for 5 minutes, then rinse and drain.
2. Drain the tofu, press it in a tea towel for 5 minutes, then roughly crumble it.
3. Heat half the oil in a large frying pan and brown the tofu for 4 minutes, turning it, then set aside.
4. In the same pan, add the rest of the oil and fry the pork or bacon if using, then the onion and carrots for 3 minutes.
5. Add the goya and stir-fry for 3 minutes over high heat, until slightly translucent.
6. Return the tofu, add the soy sauce, dashi powder and pepper, and mix.
7. Pour the beaten eggs in a stream and scramble gently, without stirring too much, until just set.
8. Add the mizuna or spinach leaves, cover for 1 minute to wilt them, then serve with the rice.