Authentic home cooking from Japan, with US measurements. 
Simmered Kanpyo for Sushi
I simmered dried kanpyo in a sweet and savory sauce. Perfect for kanpyo rolls, chirashi sushi, or Ehomaki for Setsubun.
The story behind this recipe
Although I didn't like kanpyo rolls as a child, I developed a craving for them as an adult. I decided to make them easily at home.
Simmered Kanpyo for Sushi
I simmered dried kanpyo in a sweet and savory sauce. Perfect for kanpyo rolls, chirashi sushi, or Ehomaki for Setsubun.
The story behind this recipe
Although I didn't like kanpyo rolls as a child, I developed a craving for them as an adult. I decided to make them easily at home.
Open in Cookpad AppSteps
- 1
Rub and wash the kanpyo well under running water. Soak in water for about 10 minutes.
- 2
Put the seasonings in a small pot and bring to a boil. Add the kanpyo and simmer over low to medium heat until most of the liquid is gone.
- 3
Let it cool and cut to your preferred size. Since it's seasoned strongly, it will keep in the refrigerator for up to a week.
- 4
Great for Ehomaki too! Use seasoned vinegar (Recipe ID 17867360). Fillings include rolled omelet (Recipe ID 17867216), spinach, and kamaboko.
- 5
Also perfect for chirashi sushi!
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