Kampyo Maki Recipes

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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

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

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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