Simple Way to Prepare Award-winning Kanpyo - simmered gourd for sushi roll

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, kanpyo - simmered gourd for sushi roll. One of my favorites. This time, I will 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. Kanpyō are long, dried gourd strips are commonly used as an ingredient in futomaki, a traditional thick sushi roll, and other sushi menus.

Kanpyo - simmered gourd for sushi roll is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Kanpyo - simmered gourd for sushi roll is something which I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Kanpyo - simmered gourd for sushi roll:

1. Make ready 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

With large amounts of iron, phosphorous and calcium, kanpyo is a nutritionally well-balanced food. Kanpyo is a curious food - shaved calabash gourd. You can buy kanpyo dehydrated in white strips. 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.

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.

You can buy kanpyo dehydrated in white strips. 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 - 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.

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