Kanpyo - simmered gourd for sushi roll. 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.
Kanpyō (かんぴょう or 干瓢), sometimes romanized and pronounced kampyō, are dried shavings of Lagenaria siceraria var. hispida, a variety of calabash gourd.
The gourd is known as yugao or fukube in Japanese.
With large amounts of iron, phosphorous and calcium, kanpyo is a nutritionally well-balanced food.
You can have Kanpyo - simmered gourd for sushi roll using 4 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Kanpyo - simmered gourd for sushi roll
- It's of dried kanpyo (shaved gourd).
- You need of dashi stock.
- Prepare of soy sauce.
- It's of sugar.
It should then be boiled for several minutes or simmered in stock to. Kanpyo is a curious food - shaved calabash gourd. You must prepare the dehydrated strips and marinate them to get them ready for the most common kanpyo dishes like futomaki rolls and side dishes. Kanpyo is a favorite ingredient for the inside of roll sushi.
Kanpyo - simmered gourd for sushi roll instructions
- Rinse the kanpyo and rub with lots of salt. When the kanpyo becomes soft, wash off the salt..
- Soak the kanpyo for 3 minutes..
- Drain off the water, squeeze water out of the kanpyo and cut to proper length..
- 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..
- Let it cool, then ready to be used for sushi roll..
It is like a string or ribbon so we use tight for other food or ingredients. It is edible, but you have to prepare them. Kanpyo - simmered gourd for sushi roll. Kanpyo is an indispensable ingredient in Futomaki (thick-roll) sushi rolls. While the kampyo gourd isn't particularly flavorful on its own, it's soaked in mirin, soy sauce, and sugar to give it a distinctive.
