Kanpyo
かんぴょう · simmered gourd strips

Dried kanpyo g

250 g	dried kanpyo
540 ml	dark soy
50 ml	sake
600 g	sugar
50 ml	mirin

1. Rub with salt, wash.
2. Boil 20–30 min. Drain.
3. Cook in the liquid 15–20 min.

Hosomaki: 3–4 strings ≈ 10 g per roll.