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Easy Recipe Kanpyo – simmered gourd for sushi roll

serving perfect Kanpyo - simmered gourd for sushi roll contains 4 Ingredients And 5 Steps

Tutorial Cooking Of 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.

Kanpyo - simmered gourd for sushi roll Although the gourd originated in the tropical regions of Africa and Asia, Japan is the only country where kanpyo has been eaten since the Edo period. Kanpyo Gourd Shavings Kanpyo is a unique traditional food made from gourds which have been shaved into ribbons then dried. With large amounts of iron, phosphorous and calcium, kanpyo is a nutritionally well-balanced food. We can cook Kanpyo - simmered gourd for sushi roll using 4 ingredients and 5 steps. Here is how you achieve Kanpyo - simmered gourd for sushi roll.

Ingredients of Kanpyo - simmered gourd for sushi roll

  1. Prepare 50 g of dried kanpyo (shaved gourd).
  2. You need to prepare 250 ml (1 cup) of dashi stock.
  3. Prepare 2 Tbs of soy sauce.
  4. You need to prepare 2.5 Tbs of sugar.

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 YOROKOBI kitchen Tokyo, Japan. An essential ingredient for Japanese sushi roll. It's salty and sweet, and tastes good!

Kanpyo - simmered gourd for sushi roll directions

  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..

Place on the ²⁄³ half-sheet of nori and wrap. Cover the roll with the sushi mat again and adjust the shape by pressing from above, then remove the mat. A traditional dish of kobumaki or Japanese kelp rolls filled with cooked salmon is one of many osechi ryori, or Japanese new year dishes. Kobumaki is a dish that is often served on New Year's Day as part of the osechi ryori feast. It is a Japanese kelp roll ("kobu" meaning kelp, and "maki" meaning roll).

Yummy of Kanpyo - simmered gourd for sushi roll

Many people consume Kanpyo - simmered gourd for sushi roll as a hours of daylight meal or main food.

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