Futo-Maki (Fat Roll) - cooking recipe

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)

Preparation

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.