Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 oz. (50g) dried gourd (Kampyo)
- 1 cup dashi (or water)
- 5 Tbs sugar
- 5 Tbs mirin (Japanese sweet rice wine)
- 4 Tbs shoyu (soy sauce)
Directions
Wash dried gourd (kampyo) is water. Rub with salt until soft. Rinse off in water. Soak in water for an hour. Bring water to boil and drain off water. Add dashi. Cook until crisp-tender. Add sugar, marin, and shoyu. Cook over medium heat until juices have evaporated. Cool on a plate.
You may cut the kampyo into 8" slices before cooking if you are going to use them for futomaki.
Thanks to Kay Shimizu (Sushi at Home) for the recipe and the book.
Category:7 Ingredient Challenge
Category:Japanese Recipes
Category:Kampyo Recipes
Category:Sushi Recipes