Kampyo Maki - cooking recipe

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

Preparation

Simmer the kampyo. Wash and rub with 1/2 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.