Steps to Prepare Super Quick Homemade For Sushi--Slowly Stewed Kampyo (Dried Gourd)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Super Quick Homemade For Sushi--Slowly Stewed Kampyo (Dried Gourd). One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from For Sushi--Slowly Stewed Kampyo (Dried Gourd), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare For Sushi--Slowly Stewed Kampyo (Dried Gourd) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 it.

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

Ingredients and spices that need to be Get to make For Sushi--Slowly Stewed Kampyo (Dried Gourd):

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

Steps to make 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.
11. 

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So that's going to wrap this up with this exceptional food Step-by-Step Guide to Make Ultimate For Sushi--Slowly Stewed Kampyo (Dried Gourd). Thank you very much for your time. I'm confident you will 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, colleague and friends. Thanks again for reading. Go on get cooking!