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1
To prepare the braising liquid, combine the broth and sugar in a saucepan over high heat.
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2
Bring to a boil and stir until the sugar dissolves.
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3
Set the braising liquid aside, reserving 1/4 cup for the tamago yaki.
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4
To prepare the filling, place a large pot of water over high heat and bring to a boil.
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5
Add the kampyo and cook until soft, about 20 minutes.
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6
Drain.
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7
Combine the kampyo, shiitake mushrooms, carrots, and tofu with the remaining braising liquid and simmer over low heat until all the liquid has been absorbed, 30 to 35 minutes.
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8
Prepare an ice bath and place a pot of salted water over high heat.
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9
When the water comes to a boil, add the snow peas.
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10
Cook for 30 seconds, then remove and cool in the ice bath.
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11
Drain well and thinly slice.
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12
Separate the cooked kampyo from the other braised vegetables and set aside.
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13
Divide the rest of the vegetables in half.
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14
One part will be used to fill the abura-age, the other will be for the nori rolls.
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15
To prepare the tamago yaki, whisk together the eggs and the reserved 1/4 cup braising liquid in a bowl.
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16
Using a paper towel, lightly coat a 9-inch nonstick saute pan with the oil and set the pan over high heat.
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17
Cook the egg in three batches.
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18
Once the oil is hot, add one-third of the egg batter to the pan, then decrease the heat to low and cook for 30 seconds.
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19
Gently tilt the pan to spread the egg into a thin layer like a crepe, cooking for 1 minute.
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20
Carefully lift the edges to make sure the egg doesnt stick, and cook until the bottom has caramelized, about 1 minute longer.
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21
Use a flat-bottomed spatula to flip over the tamago yaki; cook until the bottom is dry, about 15 seconds longer.
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22
Remove the tamago yaki from the pan and set it on a paper towel to cool.
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23
Repeat with the remaining egg batter in two more batches.
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24
Once all 3 tamago yaki have cooled, cut each into thirds, then thinly slice.
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25
Divide the sliced tamago yaki in half and set aside.
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26
To prepare the soba noodles, prepare an ice bath.
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27
Bring the broth and sesame oil to a boil in a small saucepan.
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28
Add the cooked noodles and cook for 10 seconds.
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29
Cool the noodles and broth together in the ice bath (place the entire saucepan in the ice bath).
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30
Once cool, divide in half.
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31
To make the soba rolls, begin by gathering the pickled ginger, the reserved cooked kampyo, half of the vegetable filling, half of the tamago yaki and half of the soba noodles.
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32
Then, divide each of these in half for making two rolls.
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33
Place 1 sheet of nori horizontally over a piece of plastic wrap (which should be longer and wider than the nori).
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34
Place half of the vegetable filling in an even, lengthwise row about 1 inch above the bottom of the nori.
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35
Now lay half of the kampyo along the length of the nori and cut to fit.
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36
Continue to layer with half of the tamago yaki, soba noodles, and pickled ginger.
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37
Using the plastic wrap as a guide, roll the nori from the bottom, being sure to create a tight roll.
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38
Keep the plastic on the roll so it stays secure.
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39
Repeat with the remaining portions of the vegetable filling, kampyo, tamago yaki, soba noodles, and pickled ginger to make another roll.
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40
Cut each roll in half, then cut each piece in half again to make 16 pieces total.
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41
Remove from the plastic before serving.
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42
To make the abura-age sushi, combine the remaining vegetable filling, tamago yaki, and soba noodles in a large bowl with the pickled ginger.
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43
Stuff each abura-age with 2 tablespoons of the mixture, being sure to leave enough room so the opening edges overlap.
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44
Set on a tray with the open side down.
