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

For Sushi--Slowly Stewed Kampyo (Dried Gourd). Have you ever tried kampyo sushi, a traditional delicacy found in Japan. Read on to find out how to prepare kampyo and use it in sushi making. Take the dried shavings of gourd or calabash fruit (Kampyo) for example, seemingly humble food that is hydrated, stewed and marinated in 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. Kampyo is the dried gourd that is used in making futomaki Sushi. Kampyo is hard to find in the stores. 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. Prepare of Kampyo (dried gourd).
2. You need of Water.
3. Prepare of Salt.
4. You need of Japanese soup stock.
5. You need of Sugar (coarse crystal medium soft sugar, if available).
6. It's of Mirin.
7. It's of Soy sauce.

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. Be careful not to let it burn.

For Sushi--Slowly Stewed Kampyo (Dried Gourd) instructions

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. .

Kampyo are dried gourd strips from the gourd calabash and is a common ingredient found in sushi. Further along is very efficient for balancing out the fishy/ocean scent from eating too much sushi. Besides, Kampyo can be found in markets all over the world, and is often in its dehydrated form. What is Kampyo Kampyo are dried gourd strips from the gourd calabash and is a common ingredient found in sushi. Further along is very efficient for The farmers would peel the skin of the gourds to be then hung over bamboo poles indoors.