For Sushi--Slowly Stewed Kampyo (Dried Gourd)

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

cookpad.japan @cookpad_jp

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. Recipe by Pecchin

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. Recipe by Pecchin

cookpad.japan @cookpad_jp

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. Recipe by Pecchin

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. Recipe by Pecchin

Saved

Ingredients

1 bagKampyo (dried gourd)
1 literWater
1 tbspSalt
250 mlJapanese soup stock
3 tbspSugar (coarse crystal medium soft sugar, if available)
3 tbspMirin
3 tbspSoy sauce

Saved

Steps

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