Steps to Make Gordon Ramsay For Sushi--Slowly Stewed Kampyo (Dried Gourd)

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, for sushi–slowly stewed kampyo (dried gourd). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

For Sushi–Slowly Stewed Kampyo (Dried Gourd) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. For Sushi–Slowly Stewed Kampyo (Dried Gourd) is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook for sushi–slowly stewed kampyo (dried gourd) using 7 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make For Sushi–Slowly Stewed Kampyo (Dried Gourd):

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

Steps 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.

So that is going to wrap this up for this special food for sushi–slowly stewed kampyo (dried gourd) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!