Soba Sushi Two Ways

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.