夏の野菜ゴーヤー。沖縄の料理チャンプル。
ゴーヤーチャンプルは、夏に数度食べたくなる料理です。
そんなゴーヤチャンプルーのスタンダードで旨いレシピを紹介します。
個人的にはダシをしっかり効かせ、ハムやスパムではなく脂身が多めの豚肉を使用するのがおすすめ。豚肉の甘味と旨味がゴーヤーのほろ苦さと相まって絶妙です。
それをふわふわのダシを吸った卵が包むあの感じはゴーヤーチャンプルの特権です。
また、私のレシピではオイスターソースを使用しますが、コク深さが段違いに出ます。
これは俄然、オイスターソースでコク旨ゴーヤーチャンプルーの気分になってきた！
豆腐入りの簡単レシピ！ゴーヤーチャンプルーの材料（2人前）
| 材料 | 分量 |
| ゴーヤ | 1本 |
| 豚肉 | 100g |
| 豆腐 | 200g |
| 玉ねぎ | 1/2個 |
| 卵 | 2個 |
| ○醤油 | 大さじ1 |
| ○酒 | 大さじ1 |
| ○オイスターソース | 大さじ1 |
| ○かつおだし | 小さじ1 |
| 鰹節 | 適量 |
豆腐入りの簡単レシピ！ゴーヤーチャンプルーの作り方
①ゴーヤーは縦に半分に切ってから、綿をスプーンでしっかり取り除き、5mm位の厚さにスライスして、塩水にさらしておく。
②豚肉は細かめに、豆腐10当分くらい、玉ねぎは薄めにスライスしておく。
③フライパンに油をしいて、豆腐焼き色をつけるように炒めて、取り出しておく。
④再度フライパンに油をしいて、豚肉を炒め焼き色がつくまで炒める。
⑤ゴーヤー、玉ねぎを加えてしんなりするまで炒める。
⑥豆腐を加え、調味料○を加えて炒める。
⑦全体を片側によせ、空いたスペースに溶き卵を入れて半熟のスクランブルエッグをつくる。
⑧全体を混ぜ、皿に盛り、鰹節をかけて完成。
しっかりダシの効いた豚肉の旨味とふわふわの玉子がゴーヤーのほろ苦さを包み絶妙はバランスとなっている。旨い。
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