02-18-2010, 06:25 AM
Ebi Soboro (Fluffy shrimp)
Shrimp, shelled and cooked -- 1/2 pound
Sugar -- 2-3 tablespoons
Sake -- 1 tablespoon
Salt -- pinch
Chop the shrimp into small pieces with a knife, or pulse in a food processor.
Add the shrimp to a saucepan ans stir over low heat until it begins to dry out.
Add the remaining ingredients and stir until the shrimp begins to dry out again. Remove from heat and cool.
Kampyo Filling (Dried gourd)
Kampyo -- 1 ounce
Boiling water -- 1 1/2 cup
Dashi stock -- 1 cup
Sugar -- 3 tablespoons
Soy sauce -- 3 tablespoons
Mirin -- 1 tablespoon
Place the kampyo into a bowl and pour boiling water over the kampyo. Soak for 20 minutes, or until soft. Drain.
In a small saucepan, add the kampyo and the remaining ingredients. Bring to a simmer over low heat and allow the liquid to reduce until almost dry.
Remove from heat, cool, and squeeze slightly to remove the excess liquid.