For Sushi--Slowly Stewed Kampyo (Dried Gourd)

• 1 bag Kampyo (dried gourd)
• 1 liter Water
• 1 tbsp Salt
• 250 ml Japanese soup stock
• 3 tbsp Sugar (coarse crystal medium soft sugar, if available)
• 3 tbsp Mirin
• 3 tbsp Soy sauce

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.
4. It's done when you can leave a mark by pressing your nail into the kampyo.
5. Tightly squeeze the kampyo to drain excess water.
6. Since it's hot, I used a cheese cloth.
7. Add sugar, mirin, and soy sauce to the dashi soup stock, bring it to boil, then add the well drained kampyo.
8. Gently stir, cover with a drop lid, and simmer over very low heat.
9. It's easy to overdo the seasoning by simmering it too quickly, so keep your eye on the pot.
10. Stir occasionally, and continue to simmer until the liquid has almost completely boiled out.
11. After slowly simmering for about 15 minutes, check the taste, and steam after removing it from heat.
12. The taste should be even.
13. I used it to make Country-Styled Rolled Sushi
14. Wrap the leftovers in plastic wrap and freeze it for future use.

water, salt, sugar, mirin, soy sauce

Taken from cookpad.com/us/recipes/168626-for-sushi-slowly-stewed-kampyo-dried-gourd (may not work)