I show you how to prepare, and pre-cook dried gourd (Kanpyo). Probably many people do not know what Kanpyo is and how to cook it, Japanese people have been using this ingredient for a couple of hundred years. I like this ingredient because this does not have a strong taste, this makes a blend to any other food. After pre-cooked, Kanpyo becomes soft but durable enough to cook with other food. No color and no smell. It is like a ribbon, so when they use for a ribbon, it is cute by looking, yet you can eat!
The most popular food for Kanpyo is probably sushi. Kanpyo maki, which is hosomaki (thin roll) and you can easily find any sushi restaurant in Japan. Other than that, Kanpyo is good for a boiled and seasoned dish. I am going to make more videos which I use Kanpyo and up on my youtube page for a short future.
1 package or like the picture above Kanpyo
1/4~1/2 tsp Salt
1/2 tsp Vinegar
1 Put Kanpyo in the water in the bowl
2 Soak Kanpyo and rub them by hand
3 Drain water and put salt
4 Rub salt into kanpyo (about 1 or 2 min)
5 Soak in the water again and rub more
6 Drain water and rinse, then squeeze kanpyo
7 Boil water and add rice vinegar
8 Put kanpyo in the boiled water and cook until the color becomes somewhat clear
9 When kanpyo become soft, take out from a pot and put in the cold water and shock it
10 Take out from water and squeeze