Without fail recipe ultimate For Sushi–Slowly Stewed Kampyo (Dried Gourd) easy, yummy, practical. Take the dried shavings of gourd or calabash fruit (Kampyo) for example, seemingly humble food that is hydrated, stewed and marinated in soy sauce and sugar to make it taste incredible. If you love eating sushi while dining out, chances are you have tasted this ingredient in your futomaki roll. Kampyo is the dried gourd that is used in making futomaki Sushi. Kampyo is hard to find in the stores. Wash dried gourd (kampyo) is water.
Kanpyo or kampyō 干瓢 are dried shavings of calabash (a type of gourd).
These long, thin dried strips are commonly used as an ingredient in futomaki, a traditional For Sushi–Slowly Stewed Kampyo (Dried Gourd) Recipe by.
Kampyo is a type of dried gourd strips.
Good Evening every body, at this time you get present recipe For Sushi–Slowly Stewed Kampyo (Dried Gourd) with 7 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 11 stages of easy cooking For Sushi–Slowly Stewed Kampyo (Dried Gourd).
Ingredients all For Sushi–Slowly Stewed Kampyo (Dried Gourd)
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Needed 1 bag : Kampyo (dried gourd).
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Prepare 1 liter : Water.
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Prepare 1 tbsp : Salt.
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Needed 250 ml : Japanese soup stock.
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Prepare 3 tbsp : Sugar (coarse crystal medium soft sugar, if available).
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Prepare 3 tbsp : Mirin.
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Needed 3 tbsp : Soy sauce.
Kampyo is sold dehydrated and must be soaked in water and seasoned before it's used in your sushi.
Because it's dried, however, you can easily buy kampyo on the internet and have it shipped to your house with no downsides.
Kampyo are dried gourd strips from the gourd calabash and is a common ingredient found in sushi.
Besides, Kampyo can be found in markets all over the world, and is often in its dehydrated form.
If all ingredients For Sushi–Slowly Stewed Kampyo (Dried Gourd) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking For Sushi–Slowly Stewed Kampyo (Dried Gourd)
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Soak the kampyo in water for 3 hours; change the water halfway through..
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Drain water, sprinkle with salt (not listed), thoroughly rub it in, then rinse under running water..
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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..
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Tightly squeeze the kampyo to drain excess water. Since it's hot, I used a cheese cloth..
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Add sugar, mirin, and soy sauce to the dashi soup stock, bring it to boil, then add the well drained kampyo..
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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..
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Stir occasionally, and continue to simmer until the liquid has almost completely boiled out..
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After slowly simmering for about 15 minutes, check the taste, and steam after removing it from heat. The taste should be even..
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I used it to make Country-Styled Rolled Sushi.
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Wrap the leftovers in plastic wrap and freeze it for future use..
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Hence it needs to be soaked with warm water for a period of time before being used for cooking.
Kampyo is a dried food made by peeling the bulb into strings and drying it.
Kanpyō are long, dried gourd strips are commonly used as an ingredient in futomaki, a traditional thick sushi roll, and other sushi menus.
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