Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, for sushi–slowly stewed kampyo (dried gourd). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

For Sushi–Slowly Stewed Kampyo (Dried Gourd) is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. For Sushi–Slowly Stewed Kampyo (Dried Gourd) is something that I’ve loved my whole life. They are nice and they look fantastic.

Steam it after removing from the heat. Kampyo is the dried gourd that is used in making futomaki Sushi. Kampyo is hard to find in the stores.

To get started with this recipe, we must first prepare a few components. You can have for sushi–slowly stewed kampyo (dried gourd) using 7 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make For Sushi–Slowly Stewed Kampyo (Dried Gourd):

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

Product name: Seasoned Kanpyo,Sushi Kanpyo,Dried Gourd, Ajitsuke kanpyo. Storage: Store in cool and dry place, aviod direct sunlight. Usage: Ideal for restaurant and family cooking, For Sushi roll. Main Market Kampyo are dried gourd strips from the gourd calabash and is a common ingredient found in sushi.

Steps to make For Sushi–Slowly Stewed Kampyo (Dried Gourd):

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.

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. 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.

So that is going to wrap it up with this exceptional food for sushi–slowly stewed kampyo (dried gourd) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!