Kanpyo - simmered gourd for sushi roll. 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. Kanpyō is an ingredient in traditional Edo style Japanese cuisine.

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 Gourd Shavings Kanpyo is a unique traditional food made from gourds which have been shaved into ribbons then dried. You can have Kanpyo - simmered gourd for sushi roll using 4 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kanpyo - simmered gourd for sushi roll

It's 50 g of dried kanpyo (shaved gourd).
You need 250 ml (1 cup) of dashi stock.
Prepare 2 Tbs of soy sauce.
Prepare 2.5 Tbs of sugar.

With large amounts of iron, phosphorous and calcium, kanpyo is a nutritionally well-balanced food. It should then be boiled for several minutes or simmered in stock to. 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.

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 edible, but you have to prepare them. 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. Kanpyo, also known as Gourd is a kind of Japanese / Korean pickle that is often used as a filling in sushi rolls, especially Futomaki. Kanpyo - simmered gourd for sushi roll. Kanpyo is an indispensable ingredient in Futomaki (thick-roll) sushi rolls.