Kampyo Roll Ingredients

Then make an ordinary sushi roll 細巻き hoso maki. Kanpyo or kampyō 干瓢 are dried shavings of calabash a type of gourd. Kanpyō かんぴょう or 干瓢 sometimes romanized and pronounced kampyō are dried shavings of lagenaria siceraria var.

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The gourd is known as yugao or fukube in japanese.

Kampyo roll ingredients. Sprinkle yukari into the sushi rice and mix. Place one seaweed sheet on a sushi mat toward the front. The gourd is soaked in water for up to 24 hours to soften then salted boiled a number of times until very tender and marinated in soy sauce and sugar. Rinse and boil in water until tender about 10 minutes.

Add kampyo and simmer 15 minutes until the sauce is absorbed. Sometimes oboro minced prawn mixed with sugar mirin and salt can be added to the roll. You can also find them being used in nimono simmered dishes and aemono marinated foods. Hispida a variety of calabash gourd.

Cut into desired lengths. We soak it until it s softened and cook it with soy and sugar. Roll by folding the ingredients away from you applying gentle force until the roll is complete. Kanpyō is an ingredient in traditional edo style japanese cuisine.

It is then rolled with shari and a half sheet of crispy nori and usually cut into four pieces. In a saucepan heat dashi stock sugar and soy sauce to boiling. Spread nori with sushi rice and top with kampyo. Spread 1 4 of the sushi rice on the sheet and top with kanpyo.

These long thin dried strips are commonly used as an ingredient in futomaki a traditional thick sushi roll and other sushi menus.