Recipe: Appetizing For Sushi--Slowly Stewed Kampyo (Dried Gourd)

For Sushi--Slowly Stewed Kampyo (Dried Gourd). Originally cultivated in the Osaka region, these dried gourd strips are now considered as the specialty of Tochigi Prefecture. The white flowers of the plant bloom on summer evenings and. Kampyo is the dried gourd that is used in making futomaki Sushi.

Kanpyō are long, dried gourd strips are commonly used as an ingredient in futomaki, a traditional thick sushi roll, and other sushi menus. Kampyo is a type of dried gourd strips. Kampyo is sold dehydrated and must be soaked in water and seasoned before it's used in your sushi. You can have For Sushi--Slowly Stewed Kampyo (Dried Gourd) using 7 ingredients and 11 steps. Here is how you achieve that.

Ingredients of For Sushi--Slowly Stewed Kampyo (Dried Gourd)

1. You need 1 bag of Kampyo (dried gourd).
2. It's 1 liter of Water.
3. It's 1 tbsp of Salt.
4. You need 250 ml of Japanese soup stock.
5. Prepare 3 tbsp of Sugar (coarse crystal medium soft sugar, if available).
6. You need 3 tbsp of Mirin.
7. You need 3 tbsp of Soy sauce.

Because it's dried, however, you can easily buy kampyo on the internet and have it shipped to your house with no downsides. Great recipe for For Sushi--Slowly Stewed Kampyo (Dried Gourd). I could never make kampyo correctly, so when a sushi master gave me some tips, I decided to record them here. Our family prefers a strongly flavored kampyo.

For Sushi--Slowly Stewed Kampyo (Dried Gourd) step by step

1. Soak the kampyo in water for 3 hours; change the water halfway through..
2. Drain water, sprinkle with salt (not listed), thoroughly rub it in, then rinse under running water..
3. Add the salt to water and boil over low heat for 5 minutes. It's done when you can leave a mark by pressing your nail into the kampyo..
4. Tightly squeeze the kampyo to drain excess water. Since it's hot, I used a cheese cloth..
5. Add sugar, mirin, and soy sauce to the dashi soup stock, bring it to boil, then add the well drained kampyo..
6. Gently stir, cover with a drop lid, and simmer over very low heat. It's easy to overdo the seasoning by simmering it too quickly, so keep your eye on the pot..
7. Stir occasionally, and continue to simmer until the liquid has almost completely boiled out..
8. After slowly simmering for about 15 minutes, check the taste, and steam after removing it from heat. The taste should be even..
9. I used it to make Country-Styled Rolled Sushi.
10. Wrap the leftovers in plastic wrap and freeze it for future use..
11. .

Be careful not to let it burn. For Sushi--Slowly Stewed Kampyo (Dried Gourd) Recipe by cookpad.japan. Great recipe for For Sushi--Slowly Stewed Kampyo (Dried Gourd). I could never make kampyo correctly, so when a sushi master gave me some tips, I decided to record them here. Kanpyō (かんぴょう or 干瓢), sometimes romanized and pronounced kampyō, are dried shavings of Lagenaria siceraria var. hispida, a variety of calabash gourd.