Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, kanpyo - simmered gourd for sushi roll. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Kanpyo - simmered gourd for sushi roll is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Kanpyo - simmered gourd for sushi roll is something that I have loved my whole life. They’re fine and they look fantastic.
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 are long, dried gourd strips are commonly used as an ingredient in futomaki, a traditional thick sushi roll, and other sushi menus.
To get started with this particular recipe, we have to 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:
- Get 50 g dried kanpyo (shaved gourd)
- Make ready 250 ml (1 cup) dashi stock
- Get 2 Tbs soy sauce
- Prepare 2.5 Tbs sugar
A wide variety of sushi rolls kanpyo (dried gourd strips) options are available to you, such as fda. 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. It is edible, but you have to prepare them.
Instructions to make Kanpyo - simmered gourd for sushi roll:
- 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 became an addition and complement to Japanese cuisine in the Edo period, it was used in "sushi Futomaki" with rolls. Kampyo is the dried gourd that is used in making futomaki Sushi. Kampyo is hard to find in the stores.
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