A miracle happened to ″Goya Chanpuru″, the recipe revolution of ″Celo! The “Hyper Gourmet” Project Hyper Gourmet Project

Supple-ize!”

One day in September, a tip came in to the FRIDAY Gourmet editorial staff.

It seems that a legendary magician has perfected the ultimate “Goya Chanpuru” (bitter melon stir-fry).

The person is the legendary street magician Celo, 52, who took the TV world by storm in the ’00s with his “appearance magic,” such as pulling a hamburger out of a menu signboard. The FRIDAY Gourmet Team, which has introduced legendary magicians’ ultimate recipes such as Mr. Malick’s “Ultimate Yakisoba Noodles” and Trumpman’s “Super Delicious Curry,” is not going to miss this information.

What is mysterious is the combination of the classic Okinawan dish “Goya Chanpuru” (bitter melon stir-fry) and an American-born magician. What kind of trick is being played here? We immediately requested an interview.

When the team arrived at the meeting place designated by Cyril, they were enveloped in more mystery. It turned out to be a training gym in Shibuya Ward, Tokyo. It was a very incongruous place to discuss cooking. When we pushed open the massive door, we found Cyril surrounded by world boxing champions and other famous athletes, dripping with sweat as he silently worked out. The look on his face was so serious that the reporter couldn’t help but murmur, “I’m not going to be covering this event.

‘In covering the food: ……’

‘Ha!　Huh!

Ignoring the reporter’s amused look, Cyril threw himself into his training. He had a strong image of a slender, urban man, but he has become a macho man.

After finishing his hour-long workout, Celo noticed a reporter standing in a corner of the gym, looking on in amazement, and said, “I’ve been working out for a while now, and I’m really enjoying it.

To cook a good meal, you must first prepare your body and mind. This is the preparation for the ultimate gourmet. The food produced from a well-trained body is DELICIOUS!　That’s right. Then let’s go to the kitchen.”

Cyril showed his white teeth as he said that. As the reporter entered the kitchen, wondering if training had anything to do with it ……, Cyril showed him a picture. It was a picture of bitter melon stir-fry.

Look closely…three, two, one. ……　SUPPLY~IS!!!”

The next moment, the kitchen was filled with a fiercely appetizing aroma. This was garlic and ginger and …… and the reporter noticed that the goya chanpuru pictured appeared in front of him. The reporter was at a loss for words when Cyril said to him, “Let’s taste it.

Let’s taste!”

The “Surprise Bitter Goya Chanpuru” was steaming in his mouth. The bitter taste peculiar to bitter melon escapes through the nose, but it is not only bitter, it is exquisitely balanced by the sweetness of the pork and egg. There is also a tangy aftertaste and a fruity aroma in the air. What kind of magic does it take to make this “surprise bitter melon stir-fry”? I’d love to know! Cyril replied with a smile, “OK, let’s teach.

OK, let’s teach!

Bitter melon and awamori!

Cyril begins to cut vegetables. They are the orthodox ingredients such as bitter melon, onions, and carrots. What caught my attention in the preparation was the treatment of the bitter melon. Normally, the bitter melons are rubbed with salt to remove the smell, but Cyril has a different approach.

Bitter melon is not rubbed with salt. It’s easy to get rid of the bitterness, but it kills the individuality of the ingredient. Besides, I lead a very sweet life, so I want bitterness in my cooking at least.

……Tofu is Okinawan island tofu, a traditional ingredient. It has a low water content and holds its shape well without being sticky when stir-fried.

Here, Cyril brought out an unusual ingredient. In addition to garlic and ginger, he adds two kinds of chili peppers. Is this where the fascinating aroma comes from?

The New Zealand chili peppers are a must,” he said. But I also like Italian cappellino peppers, which are sweet in addition to spicy. Life needs a little spiciness, doesn’t it?

After preparing the ingredients, he sauteed the pork and put the vegetables in the frying pan, starting with the carrots in order of how they were most likely to be cooked. The only seasoning he added was a little soy sauce. The last thing Cyril took out was the Awamori. He gave it a dash and let it flambé in the frying pan. A big pillar of fire, not unlike that of bitter melon stir-fry, rose up. Supple!

‘This is the best part. Adding awamori gives it a sweet, fruity aroma. There are no rules when it comes to cooking. I use a brand of awamori called ‘Tomigusuku Sango,’ which is aged on the ocean floor.

Originally from my grandmother’s taste

Cyril is particular about the appearance. He does not overcook the eggs, but rather softly cooks them in a separate frying pan before placing them on top. The two colors of yellow and white add more color to the plate and stimulate the viewer’s appetite.

Thus, the “Surprise Bitter Melon Champuru” was completed. Cyril proudly stated, “Just like magic, I want people to enjoy this dish with their whole body, including their sense of sight and smell, in addition to their sense of taste.

Cyril, who became a superstar in the magic world in the 2000s, disappeared from terrestrial television after the end of his regular special in 2002. Burnout was the cause.

At the time, we had to keep making two-hour specials at a pace of one every six months. Of course, we had to prepare new material for all of them. I was so driven by the ratings that I became mentally and physically exhausted, and I burned out.

As a result of pouring all his energy into the production of the program, Cyril finally reached his limit. That is when he began his culinary exploration.

I was born in the U.S., but I lived at my grandmother’s house in Okinawa until I was in early elementary school. My grandmother’s favorite dish was goya chanpuru (bitter melon stir-fry). It was simply seasoned, but very delish.
As I took some time away from the TV industry to reflect on myself, I found more time to enjoy cooking, which I had always loved. The dish I decided to master was goya chanpuru. At first, I relied on seasonings to give it a strong flavor. I took on various challenges, such as adding okonomiyaki sauce. It didn’t suit me at all (laughs).

After much trial and error, he remembered his grandmother’s seasoning. He thought about how to make the best use of the flavors of the ingredients, and he began to cut back on the seasonings.

In order to make the most of the flavors of the ingredients, I used only the minimum amount of soy sauce,” she said. After thinking through how to stimulate the taste buds, the answer was the spiciness of chili peppers, the sweetness of awamori, and the punch of garlic and ginger. It is easy to fool with strong flavors. But that is the same as magic, which is just a showy performance in front of the audience. It is only when you draw out the full power of the ingredients that you can create a genuine surprise.

In September, Cyril turned 52 years old. The number 52 is the same as the number of cards in a full deck of cards, minus the jokers, and is a special number for him.

I feel like I’m at an age where I have all of my life’s experiences,” he said. On the Internet, you are treated as a person of the past, such as ‘Cyril is gone,’ right?　I’ve read the comments – (laughs). Actually, I still continue to do magic, mainly overseas.
In June, I appeared on “America’s Got Talent. How much money do you make now?　Well, it’s ″SO-SO (so-so)″ (laughs). It’s less than it was in my heyday, but the way I do things now that I can schedule myself freely suits my style. It would be a great honor if I could deliver another big ″surprise″ to my Japanese fans.”

After overcoming burnout, Celo has made a comeback to the world of magic. The “sweetness” and “bitterness” of the bitter melon stir-fry seemed to represent his life itself.

How to make the ultimate goya chanpuru (bitter melon stir-fry) at “Celo

Vegetables are orthodox
Do not rub the bitter melon with salt to take advantage of its bitterness.

❷ Use two kinds of chili peppers: one with a strong pungency and the other with a strong sweetness.
❷ Two types of chili peppers are added, one with a strong pungency and the other with a strong sweetness.

❸ The greatest feature of this dish is the flambé using awamori.
The most distinctive feature is flambéing with awamori (Okinawa rice wine), which makes the flavors all the more gorgeous.

❹ Do not overcook the eggs.
❹ Do not overcook the eggs so that the color of both the yolk and the white of the egg will come alive.

❺ Finally, pour over the bonito flakes to complete the dish.
Cooking time was about 30 minutes.

It’s really delish!

From the October 24/31, 2025 issue of FRIDAY