Advertisement
Sweet Simmered Gourd Ribbons
Kampyō no Umani
- Difficulty
Easy
Published 1988
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 1 ounce ½ teaspoon
Method
- 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.
- In a small saucepan, combine the sea stock, sugar, and soy sauce. Bring it to a boil over medium heat, stir
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe