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

For Sushi--Slowly Stewed Kampyo (Dried Gourd). Kampyo is the dried gourd that is used in making futomaki Sushi. Kampyo is hard to find in the stores. Originally cultivated in the Osaka region, these dried gourd strips are now considered as the specialty of Tochigi Prefecture.

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. Be careful not to let it burn. You can Cook For Sushi--Slowly Stewed Kampyo (Dried Gourd) using 7 ingredients and 11 steps. Here is how you cook it.

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

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

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. Because it's dried, however, you can easily buy kampyo on the internet and have it shipped to your house with no downsides. For Sushi--Slowly Stewed Kampyo (Dried Gourd) Recipe by cookpad.japan.

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. .

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. This post may contain affiliate links. Kanpyō are long, dried gourd strips are commonly used as an ingredient in futomaki, a traditional thick sushi roll, and other sushi menus. Amazon's Choice for "kampyo dried gourd strips".