Sweet and Savory Kanpyo Gourd Strips
Kanpyo are dried shavings of the fruit from a type of gourd. Kanpyo cooked in sweet and savory sauce is popular in maki-sushi.
Photographed by Akio Takeuchi
Calorie count is for full recipe
Does not include time needed to reconstitute and steep the kanpyo.
- 40 g kanpyo dried gourd stripsNote
Dried shavings of calabash, a type of gourd.
- 200 ml dashiNote
Japanese soup stock. Made with a lot of different ingredients, most commonly kombu kelp and bonito flakes.
- 3 tbsp sugar
- 3 tbsp mirinNote
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 3 tbsp soy sauce
- 2 tbsp sake
- 200 ml dashi
- 1/2 tsp salt
Wash the kanpyo and soak in water for 10 minutes to reconstitute. Drain and rub in 1/2 tsp of salt. Wash thoroughly.
Boil a pot of water and cook the kanpyo until tender. Thin kanpyo will cook in five minutes whereas thick kanpyo needs to be cooked for 15 minutes. Drain.
The cooking time will vary depending on how thick the kanpyo is. So you need to occasionally test the consistency.
Place [A] in a pot, bring to a gentle boil and add the kanpyo. Place a drop-lid on top and simmer for 15-20 minutes over low heat until most of the liquid has evaporated.
Turn off the heat and set aside to allow the kanpyo to absorb the flavor.
When cool enough to handle, transfer to an airtight container. It will keep in the fridge for 4-5 days. Cut into easy-to-eat lengths when serving.