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Cucumber
peel and cut into sticks 1/4-1/2 inch thick
Tuna
cut in sticks about 1/2 inch thick
Shiitake Mushroom
2 oz. shiitake
2 cups dashi stock
3 Tbsp. soy sauce
1 Tbsp. mirin
2 Tbsp. sugar
Kampyo(gourd shavings)
1 oz. kampyo
pinch of salt
2 cups dashi stock
3 Tbsp. soy sauce
1 Tbsp. mirin
2 Tbsp. sugar
Soak dried shiitake in warm water 1 hr., then drain. Blend all ingredients in pan. Simmer shiitake over low heat, uncovered for 1 hr. Let cool then slice into sticks.Soak kampyo in hot water until soft, about 10 min. Drain and rub with a pinch of salt. Rinse well and drain. Place in saucepan with other ingredients. Simmer over medium heat uncovered for 1/2 hour, then turn up heat until sauce is almost evaporated. Let cool and cut to length.
peel and cut into sticks 1/4-1/2 inch thick
Tuna
cut in sticks about 1/2 inch thick
Shiitake Mushroom
2 oz. shiitake
2 cups dashi stock
3 Tbsp. soy sauce
1 Tbsp. mirin
2 Tbsp. sugar
Kampyo(gourd shavings)
1 oz. kampyo
pinch of salt
2 cups dashi stock
3 Tbsp. soy sauce
1 Tbsp. mirin
2 Tbsp. sugar
Soak dried shiitake in warm water 1 hr., then drain. Blend all ingredients in pan. Simmer shiitake over low heat, uncovered for 1 hr. Let cool then slice into sticks.Soak kampyo in hot water until soft, about 10 min. Drain and rub with a pinch of salt. Rinse well and drain. Place in saucepan with other ingredients. Simmer over medium heat uncovered for 1/2 hour, then turn up heat until sauce is almost evaporated. Let cool and cut to length.
