Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, kanpyo - simmered gourd for sushi roll. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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 - simmered gourd for sushi roll is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Kanpyo - simmered gourd for sushi roll is something that I have loved my entire life.
Recipe of Kanpyo - simmered gourd for sushi roll
To begin with this recipe, we must prepare a few components. You can have kanpyo - simmered gourd for sushi roll using 4 ingredients and 5 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Kanpyo - simmered gourd for sushi roll:
- Make ready 50 g dried kanpyo (shaved gourd)
- Make ready 250 ml (1 cup) dashi stock
- Make ready 2 Tbs soy sauce
- Get 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
Steps 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.
Kanpyo became an addition and complement to Japanese cuisine in the Edo period, it was used in "sushi Futomaki" with 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. Kampyo is the dried gourd that is used in making futomaki Sushi. Kampyo is hard to find in the stores. Dried shavings of calabash, a type of gourd.
As simple as that Recipe of Kanpyo - simmered gourd for sushi roll
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