RCI-SC.007.0177.001
Kampyo for Sushi
Kampyo is the dried gourd that is used in making futomaki Sushi. Kampyo is hard to find in the stores. It is easier to order online but do not store too long.
Prep15 min
Cook8 min
Total23 min
Servings4
Difficultybeginner
Ingredients
- (50g) dried gourd (Kampyo)2 oz
- 1 cup
- 5 unit
- Tbs mirin (Japanese sweet rice wine)5 unit
- Tbs shoyu (soy sauce)4 unit
Method
1
Rinse the dried gourd (kampyo) under cool running water for 1-2 minutes until it becomes pliable, then gently rub it between your hands to soften it further.
2 minutes
2
Place the softened kampyo in a bowl and cover with cool water, letting it soak for 30 minutes to fully rehydrate and become tender.
30 minutes
3
Drain the rehydrated kampyo thoroughly and cut it into 6-inch lengths using kitchen shears or a sharp knife.
2 minutes
4
Bring the dashi (or water) to a simmer in a medium saucepan over medium heat.
2 minutes
5
Add the cut kampyo to the simmering dashi and cook for 8-10 minutes until it becomes tender and absorbs some of the liquid.
9 minutes
6
Stir in the sugar, mirin, and shoyu (soy sauce) until completely dissolved and well combined with the kampyo.
1 minutes
7
Continue simmering for 5 minutes, stirring occasionally, until the kampyo is fully flavored and the liquid has reduced slightly.
5 minutes
8
Remove from heat and let the kampyo cool to room temperature in the cooking liquid, about 15-20 minutes.
18 minutes
9
Drain the kampyo well, reserving the cooking liquid for later use if needed, and gently squeeze out excess liquid by hand before using in sushi rolls.