Rosy champuru

Champuru, champloo~, it is the Okinawan scramble eggs, or scramble tofu, or usually both.

Go~ya champloo~ and Okinawan soba
second version
3rd : crab champuru with Okinawan tofu

Today is done with silky tofu, egg, tomato paste, mizuna leaves, bacon bits. Topped with parsley and black sesame (ground).

Mix and eat.

2 thoughts on “Rosy champuru

  1. Haa. J’ai un sacré souvenir du goya champuru. J’ai adoré le champuru, mais alors le goya !
    Faut être bien accroché quand même. (j’ai du mal avec l’amertume)
    Je n’aurai jamais pensé en faire un autrement, bonne idée. (puisque le champuru est tellement bon) ^v^

  2. Pingback: Ryori, a Japanese classic menu… (compilation by cooking techniques) « GOURMANDE in OSAKA

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