Kampyo Maki Food

FUTO-MAKI (FAT ROLL)

Steps:

• Wash and soak kampyo and shitake mushrooms in water and let sit for an hour.
• Slice kampyo and mushrooms into pieces about 8 inches long.
• Place dashi stock, sugar, mirin and soy sauce, kampyo and mushrooms in a pan and simmer for around an hour.
• Let cool.
• Beat eggs and add sugar to the eggs.
• Make a firm omelette and cut it into long strips.
• Put a sheet of nori on top of a bamboo sushi mat and spread a cup of sushi rice on top of the nori.
• Place 1/4 of ingredients lengthwise on the rice and roll in a jelly roll fashion, pressing forward slowly and firmly to form a cylinder.
• Remove sushi from mat and cut into 4-6 bite sized pieces.
• Repeat with the rest of the nori.

KAMPYO MAKI

Steps:

• Simmer the kampyo. Wash and rub with ½ tablespoon of salt until supple. Rinse and boil in water until tender, about 10 minutes.
• In a saucepan, heat dashi stock, sugar and soy sauce to boiling. Add kampyo and simmer 15 minutes, until the sauce is absorbed. Cut into desired lengths.
• Spread nori with sushi rice and top with kampyo. Roll. Cut to fit. Serve with additional soy sauce.