Kanpyo - simmered gourd for sushi roll
Kanpyo - simmered gourd for sushi roll

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, kanpyo - simmered gourd for sushi roll. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Kanpyo is an indispensable ingredient in Futomaki (thick-roll) sushi rolls. Although it appears plain and nondescript, being thin and stringy with Kanpyo is the shaved flesh of the bottle gourd dried into thin strips. The white, tidy flowers of the bottle gourd bloom on a summer evening and wither overnight.

Kanpyo - simmered gourd for sushi roll is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Kanpyo - simmered gourd for sushi roll is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook kanpyo - simmered gourd for sushi roll using 4 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kanpyo - simmered gourd for sushi roll:
  1. Prepare 50 g dried kanpyo (shaved gourd)
  2. Get 250 ml (1 cup) dashi stock
  3. Prepare 2 Tbs soy sauce
  4. Make ready 2.5 Tbs sugar

The gourd is known as yugao or fukube in Japanese. Kanpyō is an ingredient in traditional Edo style Japanese cuisine. Kanpyo is a favorite ingredient for the inside of roll sushi. It is like a string or ribbon so we use tight for other food or ingredients.

Instructions to make Kanpyo - simmered gourd for sushi roll:
  1. Rinse the kanpyo and rub with lots of salt. When the kanpyo becomes soft, wash off the salt.
  2. Soak the kanpyo for 3 minutes.
  3. Drain off the water, squeeze water out of the kanpyo and cut to proper length.
  4. Put the dashi stock, soy sauce and sugar in a pot and bring it to a boil. Turn the heat down to low, add the kanpyo and simmer for 15 minutes with a drop lid on.
  5. Let it cool, then ready to be used for sushi roll.

It is edible, but you have to prepare them. Kanpyo, also known as Gourd is a kind of Japanese / Korean pickle that is often used as a filling in sushi rolls, especially Futomaki. Pickled kanpyo, also known as gourd or kampyo is a kind of Japanese. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. Traditional Japanese Sushi Rolls - What comes to your mind when you hear traditional Japanese food?

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