Kanpyō (OR Kampyō) are dried shavings of melon-like fruit called ‘Yūgao’, which texture is similar to cucumber or white outer parts of watermelon. Kanpyō is most commonly used as a filling of Sushi Rolls. I remember when I helped my grandmother to dry the shavings to make Kanpyō. I was a child. I hanged the shavings on a bamboo rod as my grandmother shaved the ‘Yūgao’ fruit. I think about her every time I cook this.
Enough for 10 Sushi Rolls
20g Dry Kanpyō
1/2 cup Water
2 tablespoons Soy Sauce
2 tablespoons Mirin
2 tablespoons Sugar
- Soak Kanpyō in cold water for 5 minutes and drain. Sprinkle with 1/2 teaspoon Salt and rub them well to remove the preservative. Rinse well and drain.
- Cook in the plenty of boiling water for 10 minutes or until just soft enough, and allow to cool.
- When cool enough, squeeze to remove excess water, and cut in half OR into the required length as the shavings are long.
- Place all the sauce ingredients in a saucepan, and bring to the boil. Add Kanpyō and simmer for 10 minutes OR until sauce is reduced. *Note: Do not over cook.