Recipe: Yummy Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake

Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake. 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.

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. The gourd is known as yugao or fukube in Japanese. Kanpyō is an ingredient in traditional Edo style Japanese cuisine. You can cook Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake

1. You need of White rice.
2. You need of cm Kombu.
3. Prepare of For the sushi vinegar:.
4. Prepare of ◎ Vinegar.
5. Prepare of ◎ Sugar.
6. Prepare of ◎ Salt.
7. Prepare of sheets Sushi nori.
8. Prepare of Carrot.
9. Prepare of ml, diluted Mentsuyu.
10. It's of Cucumber.
11. It's of Eggs.
12. Prepare of ▽ Shiro-dashi.
13. It's of ▽ Sugar.
14. You need of Dried gourd shavings simmered in soy sauce and sugar (Refer to.
15. You need of Shiitake mushrooms simmered in soy sauce and sugar (Refer to.

The pollution of the country depends on the consciousness of the people in. Kampyo are dried gourd strips from the gourd calabash and is a common ingredient found in sushi. Besides, Kampyo can be found in markets all over the world, and is often in its dehydrated form. Hence it needs to be soaked with warm water for a period of time before being used for cooking.

Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake step by step

1. Cook 1.5 cups (or 225 g) of rice with kombu seaweed, then mix with the sushi vinegar. Using a paper fan, cool the rice, and divide it into three parts..
2. Cut the carrot into 1 cm sticks, and cook in Japanese noodle dipping sauce until tender..
3. Quarter cucumbers lengthwise and sprinkle with a small amount of salt (not included in ingredients), and wipe off excess water..
4. Mix the eggs with the ▽ ingredients and make an atsuyaki tamago (crepe-like egg roll: See photo). Slice into the number of rolls desired. Cut seasoned shiitake into even thicknesses..
5. Place a sheet of sushi nori rough side up along the edge of a sushi rolling mat, and spread sushi rice evenly over the seaweed. Leave 1.5 cm of the side furthest from you free of rice..
6. Top with your favorite fillings, roll sushi mat over them, then tightly wrap the mat over, and roll the rest up in one go..
7. Allow the roll to sit with the wrapped end at the bottom to set before cutting. Slice each piece in one stroke. For a clean cut, wipe the knife with a damp towel after each slice..
8. For the shrimp used for sushi, refer to. https://cookpad.com/us/recipes/143318-savory-cooked-shrimp.

Nigiri-style Vegan Sushi Nigiri sushi, where the sushi chef takes a ball of vinegared rice and presses it into Kampyo Maki Kampyo, or pickled gourd, is thought to aid digestion, and so is often ordered at the Japan is a very seasonal country, for example there are cherry blossom flavored foods during. Techniques adjusted to each ingredient Edomae style sushi preserves ancient wisdom of chefs in Tokyo (Edo), such as Kobu-jime and Su-jime (Curing with kelp or vinegar) and Zuke (Marinating with soy sauce). Learning the basic techniques that bring out the best taste of ingredients will broaden the. Kanpyo is dried gourd strips used to make sushi rolls and other sushi menus. Kanpyo or kampyō 干瓢 are dried shavings of calabash (a type of gourd).