Kampyo Maki Recipes

KAMPYO MAKI

Kampyo Maki image

Make and share this Kampyo Maki recipe from Food.com.

Provided by dicentra

Categories Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup sushi rice
1/4 sheet nori, seaweed
1 teaspoon salt
3/4 cup dashi stock
2 tablespoons sugar
2 tablespoons soy sauce

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.

Nutrition Facts : Calories 575.7, Fat 0.7, SaturatedFat 0.1, Sodium 4345.3, Carbohydrate 128, Fiber 3.7, Sugar 25.8, Protein 12.2

FUTO-MAKI (FAT ROLL)

Futo-Maki (Fat Roll) image

This is a recipe for futo-maki (thick roll) It is my mother's favorite type of maki sushi and I make it a lot for her. Kampyo is dried gourd and can be found in most Asian markets or in the foreign foods section of the supermarket.

Provided by BirdyBaker

Categories Lunch/Snacks

Time 1h45m

Yield 4 rolls, 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups cooked rice (sushi rice)
4 sheets nori (dried seaweed)
2 eggs
1 ounce dried gourd
8 dried shiitake mushrooms
2/3 cup dashi stock
2 tablespoons sugar
1 tablespoon mirin
3 tablespoons soy sauce
cucumber, cut into sticks (optional)

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.

Nutrition Facts : Calories 334.2, Fat 3, SaturatedFat 0.9, Cholesterol 105.8, Sodium 813, Carbohydrate 66.1, Fiber 1.5, Sugar 8.4, Protein 9.7

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