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To prepare the braising liquid, combine the broth and sugar in a saucepan over high heat. Bring to a boil and stir until the sugar dissolves. Set the braising liquid aside, reserving 1/4 cup for the tamago yaki. To prepare the filling, place a large pot of water over high heat and bring to a boil. Add the kampyo and cook until soft, about 20 minutes. Drain. 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. Prepare an ice bath and place a pot of salted water over high heat. When the water comes to a boil, add the snow peas. Cook for 30 seconds, then remove and cool in the ice bath. Drain well and thinly slice. Separate the cooked kampyo from the other braised vegetables and set aside. Divide the rest of the vegetables in half. One part will be used to fill the abura-age, the other will be for the nori rolls. To prepare the tamago yaki, whisk together the eggs and the reserved 1/4 cup braising liquid in a bowl. Using a paper towel, lightly coat a 9-inch nonstick saute pan with the oil and set the pan over high heat. Cook the egg in three batches. 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. Gently tilt the pan to spread the egg into a thin layer like a crepe, cooking for 1 minute. Carefully lift the edges to make sure the egg doesnt stick, and cook until the bottom has caramelized, about 1 minute longer. Use a flat-bottomed spatula to flip over the tamago yaki; cook until the bottom is dry, about 15 seconds longer. Remove the tamago yaki from the pan and set it on a paper towel to cool. Repeat with the remaining egg batter in two more batches. Once all 3 tamago yaki have cooled, cut each into thirds, then thinly slice. Divide the sliced tamago yaki in half and set aside. To prepare the soba noodles, prepare an ice bath. Bring the broth and sesame oil to a boil in a small
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Large cypress tub — season sushi rice for parties and large batches
Cypress wood tub — season sushi rice, absorbs excess moisture
Premium sushi kit — bamboo mat, rice paddle, knife, chopsticks, guide
Sushi technique — rice preparation, fish selection, knife skills
Adjustable stand — hold cookbook or tablet at eye level while cooking