Barazushi (Sushi Rice With Vegetables)
1/2 package (2 oz.) kampyo (Dried Gourd)
2 oz. dried mushrooms
1 medium carrot
1 medium takenoko (bamboo shoots)
1 small section renkon (lotus root)
4 eggs (for fried eggs)
1/2 cup peas or Chinese peas
2 sheet nori (sea weed)
few thin slices prepared pickled ginger
1/2 lb. shrimps
Kampyo: Wash and soak in water until soft. Add enough stock to cover and cook until tender. Add 1-1/3 tbsp. sugar, 1 tsp. shoyu, 3/4 tsp. salt, 1/4 tsp. gourmet powder, and continue cooking for 10 minutes. Cut into 1/4" pieces.
Dried Mushrooms: Wash and soak in enough water. Cook in the same water until very tender. Add 3 tbsp. sugar, 4 tbsp. shoyu, 1/4 tsp. gourmet powder, and cook until the sauce is well absorbed. Cut into thin slivers.
Carrots and Takenoko: 2 cups carrots cut into fine slivers. 1 cup takenoko. Add 1/2 cup stock, 1 tbsp. sugar, 1/2 tsp. shoyu, 1/2 tsp. salt, 1/4 tsp. gourmet powder and cook for 10 minutes. Combine all ingredients into sushi rice and serve in a large platter.
