For Sushi–Slowly Stewed Kampyo (Dried Gourd)
For Sushi–Slowly Stewed Kampyo (Dried Gourd)

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, for sushi–slowly stewed kampyo (dried gourd). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

For Sushi–Slowly Stewed Kampyo (Dried Gourd) is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. For Sushi–Slowly Stewed Kampyo (Dried Gourd) is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to 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 it.

The ingredients needed to make For Sushi–Slowly Stewed Kampyo (Dried Gourd):
  1. Take 1 bag Kampyo (dried gourd)
  2. Make ready 1 liter Water
  3. Make ready 1 tbsp Salt
  4. Take 250 ml Japanese soup stock
  5. Get 3 tbsp Sugar (coarse crystal medium soft sugar, if available)
  6. Make ready 3 tbsp Mirin
  7. Take 3 tbsp Soy sauce
Instructions 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.

So that is going to wrap it up with this exceptional food for sushi–slowly stewed kampyo (dried gourd) recipe. Thank you very much for reading. I am sure that 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!