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For Sushi--slowly Stewed Kampyo (dried Gourd) Recipe

For Sushi--Slowly Stewed Kampyo (Dried Gourd) Recipe
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Prepare the ingredients before making For Sushi--Slowly Stewed Kampyo (Dried Gourd) in your home. Then, follow these steps below to serve For Sushi--Slowly Stewed Kampyo (Dried Gourd) for your family or friends.

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

  • 1 bag Kampyo (dried gourd)
  • 1 liter Water
  • 1 tbsp Salt
  • 250 ml Japanese soup stock
  • 3 tbsp Sugar (coarse crystal medium soft sugar, if available)
  • 3 tbsp Mirin
  • 3 tbsp Soy sauce

How to Make For Sushi--Slowly Stewed Kampyo (Dried Gourd)

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make For Sushi--Slowly Stewed Kampyo (Dried Gourd) in your home by yourself.

    Step 1
  • Soak the kampyo in water for 3 hours; change the water halfway through.
  • Step 2
  • Drain water, sprinkle with salt (not listed), thoroughly rub it in, then rinse under running water.
  • Step 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.
  • Step 4
  • Tightly squeeze the kampyo to drain excess water. Since it's hot, I used a cheese cloth.
  • Step 5
  • Add sugar, mirin, and soy sauce to the dashi soup stock, bring it to boil, then add the well drained kampyo.
  • Step 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.
  • Step 7
  • Stir occasionally, and continue to simmer until the liquid has almost completely boiled out.
  • Step 8
  • After slowly simmering for about 15 minutes, check the taste, and steam after removing it from heat. The taste should be even.
  • Step 9
  • I used it to make Country-Styled Rolled Sushi
  • Step 10
  • Wrap the leftovers in plastic wrap and freeze it for future use.
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