Champloo

About Champloo

Champloo is one of Okinawa's representative home-cooked meals, and is a simple yet nutritious dish made by frying tofu, vegetables, and sometimes pork and eggs together. In the Okinawan dialect, “champuru” mainly refers to a dish called stir-fried food using tofu. Typical ones include bitter melon champuru, which uses bitter melon (bitter melon), and Marmina champloo, which uses bean sprouts.

What is essential for this dish is Okinawan island tofu. Hard island tofu doesn't fall apart easily even when stir-fried, and the characteristic is that the flavor soaks into the tofu by tearing it with your hands and browning it. Until the early Showa period, champloo was made with only tofu and vegetables, but now pork, spam, and eggs are often added, making it a more voluminous dish.

The cooking method is simple, but it is a staple dish made on a daily basis in Okinawan homes that can bring out the umami by frying while taking advantage of the nutritional value of vegetables and tofu.

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