Kanpyo Nori Makizushi (‘Kanpyo’ Dried Gourd Strips Sushi Roll) | Our Regional Cuisines
RECIPE
Ingredients (for 3 thick rolls, 4 thin rolls)
- Rice 3 cups (450g)
- [Awase-zu(sweet and sour dressing)] Sugar 1/2 tbsp.
- [Awase-zu(sweet and sour dressing)] Vinegar 60cc
- [Awase-zu(sweet and sour dressing)] Salt 1 and 1/2 tsp.
- [Omelette] Egg 2
- [Omelette] Sugar 15g
- [Omelette] Salt 1/2 tsp.
- [Omelette] Vegetable oil A little
- Cucumber 1
- Salt A little
- ‘Oboro’ minced fish 20g
- [Simmered Kanpyo] Kanpyo 30g
- [Simmered Kanpyo] Dashi (=Japanese soup stock) 250g
- [Simmered Kanpyo] Soy sauce 50cc
- [Simmered Kanpyo] Sake 50cc
- [Simmered Kanpyo] Mirin(=sweet rice wine) 10cc
- Nori 3 for thick roll, 2 for thin roll
How to cook
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1. Cook rice firmer. Sprinkle Awase-zu on the rice and cut it with a rice paddle.
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2. Soak Kanpyo and boil it with hot water. Simmer with ‘Simmered Kanpyo’ ingredients slowly.
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3. Beat eggs and mix with sugar and salt, then stir well. Make omelette.
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4. [For 3 thick roll]
(1) Place nori on a ‘makisu’ bamboo mat vertically. Then put 230g of rice onto the nori and spread it. Keep the gap the end of nori.
(2) Place Kanpyo, omelette, cucumber and ‘Oboro’ nicely in the middle of the rice mat.
(3) Roll the ingredients with the mat like wrapping them with nori. Put vinegar on the edge of nori to hold roll.
(4) Cut into 6~8 pieces to serve. -
5. [For 4 thin roll]
(1)Cut nori into half, then place it on a ‘makisu’ bamboo mat. Put 100g of rice onto the nori and spread it. Press the center of rice gently.
(2) Place Kanpyo in the middle of the rice mat. Roll the ingredient with the mat like wrapping it with nori. Put vinegar on the edge of nori to hold roll.
(3) Cut into 4 pieces to serve.
provider : “Local Japanese Cuisine Traditional dish in Utsunomiya” (Yuji Kashiwamura/Hisae Handa)
Recipes vary depending on the region and home.

Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516