Elizabeth Andoh

Sweet Simmered Gourd Ribbons

Kampyō no Umani

Preparation info
    • Difficulty

      Easy

Appears in
An Ocean of Flavor: The Japanese Way with Fish and Seafood
An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

The Japanese often use dried gourd strips to tie up packets of food. The simmered strips are also a popular filling for rolled sushi. Since the cooked gourd ribbon keeps well (for a week to 10 days, refrigerated), I suggest you make an entire package and save any leftovers for future use.

Ingredients

  • 1 packet (about 1 ounce) kampyō (gourd strips)
  • ½ teaspoon

Method

  1. Soak the gourd strips in warm water to cover for 10 minutes. Drain, and rub with the salt to soften the fibrous strips. Rinse off the salt, and blanch the strips in boiling water to cover for 8—10 minutes. Drain, but do not refesh under cold water.
  2. In a small saucepan, combine the sea stock, sugar, and soy sauce. Bring it to a boil over medium heat, stir