Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake. 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.
Kampyo are dried gourd strips from the gourd calabash and is a common ingredient found in sushi.
Further along is very efficient for balancing out the fishy/ocean scent from eating too much sushi.
Besides, Kampyo can be found in markets all over the world, and is often in its dehydrated form.
You can have Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake using 15 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake
- You need 225 grams of White rice.
- Prepare 5 of cm Kombu.
- You need of For the sushi vinegar:.
- You need 30 ml of ◎ Vinegar.
- Prepare 2 tbsp of ◎ Sugar.
- You need 1 pinch of ◎ Salt.
- Prepare 3 of sheets Sushi nori.
- It's 1/2 of Carrot.
- Prepare 200 of ml, diluted Mentsuyu.
- Prepare 1 of Cucumber.
- It's 4 of Eggs.
- You need 1 tbsp of ▽ Shiro-dashi.
- You need 1 tsp of ▽ Sugar.
- You need 85 grams of Dried gourd shavings simmered in soy sauce and sugar (Refer to.
- Prepare 3 of Shiitake mushrooms simmered in soy sauce and sugar (Refer to.
Kanpyō are long, dried gourd strips are commonly used as an ingredient in futomaki, a traditional What is Kanpyo? Kanpyo or kampyō (かんぴょう) are dried shavings of calabash (a type of gourd). Although the gourd originated in the tropical regions of Africa and Asia, Japan is the only country. A wide variety of sushi rolls kanpyo (dried gourd strips) options are available to you, such as certification.
Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake instructions
- Cook 1.5 cups (or 225 g) of rice with kombu seaweed, then mix with the sushi vinegar. Using a paper fan, cool the rice, and divide it into three parts..
- Cut the carrot into 1 cm sticks, and cook in Japanese noodle dipping sauce until tender..
- Quarter cucumbers lengthwise and sprinkle with a small amount of salt (not included in ingredients), and wipe off excess water..
- Mix the eggs with the ▽ ingredients and make an atsuyaki tamago (crepe-like egg roll: See photo). Slice into the number of rolls desired. Cut seasoned shiitake into even thicknesses..
- Place a sheet of sushi nori rough side up along the edge of a sushi rolling mat, and spread sushi rice evenly over the seaweed. Leave 1.5 cm of the side furthest from you free of rice..
- Top with your favorite fillings, roll sushi mat over them, then tightly wrap the mat over, and roll the rest up in one go..
- Allow the roll to sit with the wrapped end at the bottom to set before cutting. Slice each piece in one stroke. For a clean cut, wipe the knife with a damp towel after each slice..
- For the shrimp used for sushi, refer to. https://cookpad.com/us/recipes/143318-savory-cooked-shrimp.
The top countries of supplier is China, from which the percentage of sushi. Kampyo is a type of dried gourd strips. Kampyo is sold dehydrated and must be soaked in water and seasoned before it's used in your sushi. Because it's dried, however, you can easily buy kampyo on the internet and have it shipped to your house with no downsides. Kampyo is the dried gourd that is used in making futomaki Sushi.
