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The preparation:
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Briefly rinse dried kanpyō with water to remove impurities.
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Place the kanpyō in a bowl and soak in plenty of water for about 10 minutes.
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Lightly knead the soaked kanpyō with a little salt (apart from the ingredient list) and rinse thoroughly with water.
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Bring water to a boil in a pot, add the kanpyō and pre-cook for 5–10 minutes until it becomes soft.
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Shock the cooked kanpyō in cold water, squeeze well, and cut into 5 cm long pieces if necessary.
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Place the kanpyō in a pot and cover with enough water.
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Add soy sauce, sugar, mirin and sake and stir well.
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Bring the pot to a boil over medium heat. Once it boils, reduce the heat.
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Cover the pot with aluminum foil or parchment paper and let the kanpyō simmer for 10–15 minutes.
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Cook until the liquid has almost completely evaporated and the kanpyō has absorbed the flavor. Remove from the heat and let it cool.
Table of contents:
Summary
Kanpyō is a traditional Japanese ingredient made from dried strips of the bottle gourd peel, mainly produced in Tochigi Prefecture and used since the Edo period. It’s especially popular for sushi rolls like futomaki because of its long shape and unique texture, plus it stores well, making it a handy pantry staple. Low in calories and rich in fiber, calcium, and potassium, kanpyō is great for digestion and healthy eating. You’ll often find it simmered with soy sauce and sugar for a sweet-savory twist, used as a filling in sushi or tamagoyaki, or added to mixed rice dishes, offering lots of tasty and versatile ways to enjoy this classic ingredient.The History and Background of Kanpyō
Kanpyō is a truly traditional ingredient from Japan and has been around since the Edo period. It is made from the rind of the bottle gourd (Yūgao), which is cut into thin strips and dried – mainly in Tochigi Prefecture. Thanks to its long shape, it’s super practical, especially for sushi rolls. And because it keeps for so long, it used to be stocked as an emergency food. Kanpyō has a unique taste and special texture, which make it absolutely essential in Japanese cuisine.
Nutritional Value of Kanpyō
Kanpyō is low in calories and very healthy. It’s packed with fiber, which is great for digestion, and contains important minerals like calcium and potassium. Plus, it’s almost fat-free – perfect for anyone who cares about their diet. Its natural, slightly sweet flavor and delicate texture make Kanpyō the perfect ingredient for healthy and delicious dishes.
The Main Uses of Kanpyō
Kanpyō is most often used for sushi rolls or simmered dishes. For sushi, it’s marinated in a sweet and savory way and goes perfectly with rice – especially in Futomaki (thick sushi rolls). Simmered with sugar and soy sauce, it’s delicious with vegetables or meat. You can also finely chop it and add it to mixed rice or use it as a filling for Tamagoyaki (Japanese omelet). There are really a lot of ways that you can use Kanpyō!
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