Kale Chanpuru

Kale Chanpuru

  • By
    Hiroka Kobachi
  • Time
    5 minutes
Kale Chanpuru

Okinawan Cuisine: A Major Role in Japanese Food Culture

Due to its geographical features and historical background, Okinawa has many dialects and food culture that are unique to the prefecture. As an entry into Okinawa cuisine, we will take a look at a stir-fry dish called "Chanpuru".


A related dish that is more common is the Goya Chanpuru, a dish made with bitter melon or "goya" in the Okinawa dialect.
Although Okinawan cuisine often uses unique ingredients and cooking methods, it now has aficionados all over Japan, with many Okinawan restaurants established throughout the country.

A Champuru Prepared with Kale

Usually goya takes the limelight in a champuru dish, but this recipe replaces goya with kale, which is also full of nutrients.
Chanpuru is an Okinawan dialect word meaning "mix all together", and true to form, today's recipe is prepared by quickly stir-frying several ingredients. Goya, as the name suggests, is characterized by its bitter taste. Kale is also a vegetable with a unique aroma and its own bitterness. Kale is slowly being recognized as the King of Vegetables for its richness in vitamins, minerals, dietary fiber and other nutrients that daily foods often lack. Kale also contains melatonin, an ingredient that leads to natural sleep.

The stir-fried vegetables take on a appetizing fragrance with sesame oil, then finished with with kombu and soy sauce.
As the name of the dish implies, all you have to do is "mix all together" in a single frying pan!

The following recipe calls for eggplant and dried tofu, but tomatoes, bean sprouts, mushrooms, and other vegetables also go well with the dish. Feel free to test and try with your favorite vegetables.

Nutrition per Serving
  • Calories
    96
  • Sodium
    358mg
  • Fat
    5.8g
  • Protein
    6.5g
  • Carbs
    4.6g
  • Fiber
    2.3g
  • Cholesterol
    1mg

Ingredients

Servings
-
2
+
Imperial
  • 1.4  oz Kale
  • 3.5  oz Eggplant
  • 6.2  oz Tofu
  • tsp Sesame oil
    • A
    • 0.5  tsp Kelp powder
    • tsp Soy sauce
    • a pinch Salt
    • a pinch Pepper

Instructions

Step 1

Remove any tough stem from the kale. Cut into bite-sized pieces.
Cut eggplant and tofu into bite-sized pieces.

Kale Chanpuru

Step 2

Heat sesame oil in a frying pan, add eggplant and tofu, and fry until eggplant is cooked.

Kale Chanpuru

Step 3

Add kale and saute briefly, then add ingredients (A) and saute together.

Kale Chanpuru

Tips

  • If you don't like the bitter taste of kale, add pork, egg, bonito flakes or other flavorful ingredients to make it easier to eat.
  • Vegetables such as tomatoes, bean sprouts, and mushrooms are also good substitutes.
  • Curly kale has less fiber and is more suitable for stir-frying. For collard kale, cut it into strips against the fiber for a better texture.
Japanese Side Dishes Expert

Born in Shizuoka Prefecture, Hiroka is a registered dietitian that has experience at cooking schools, vegetable stores and has made appearances in major recipe video media. While feeling doubts about the lack of casual vegetable dishes during an overseas trip, she discovered anew about the abundance of vegetables in Japanese foods, especially the importance of Japan’s side dish culture. One of her goals is to increase the number of people around the world who understand how to prepare balanced meals, especially through the use of side dishes.