Crab Stick Cake Soup with Grated Daikon Radish
Crab Stick Cake Soup with Grated Daikon Radish

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, crab stick cake soup with grated daikon radish. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Crab Stick Cake Soup with Grated Daikon Radish is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Crab Stick Cake Soup with Grated Daikon Radish is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have crab stick cake soup with grated daikon radish using 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Crab Stick Cake Soup with Grated Daikon Radish:
  1. Get Crab Dumplings:
  2. Take 1 pack Imitation crab sticks
  3. Get 1 Hanpen
  4. Make ready 1 Egg white
  5. Take 2 tbsp Nagaimo (grated)
  6. Get 1 tsp Katakuriko
  7. Prepare 1 pinch Salt
  8. Make ready 600 ml ☆Water
  9. Make ready 1 ☆ Kombu
  10. Get Soup
  11. Get 600 ml Water
  12. Take 1 tbsp Sake
  13. Get 1 tbsp Mirin
  14. Get 1 tbsp Usukuchi soy sauce
  15. Prepare 1 tbsp Dashi soy sauce
  16. Prepare 1 pinch Salt
  17. Make ready 2 Turnip (grated, medium)
  18. Make ready 4 slice Carrot
  19. Make ready 2 Dried shiitake mushrooms
  20. Take Garnish:
  21. Prepare 4 leaves Mitsuba
Steps to make Crab Stick Cake Soup with Grated Daikon Radish:
  1. Prep: Grate the turnip, place in a strainer and lightly drain the moisture. Cut half of the imitation crab meat into 1 cm wide pieces. Grate the nagaimo.
  2. Cut the carrot into 5 mm slices. Cut into shapes and then parboil. Reconstitute the dried shiitake mushrooms and chop finely.
  3. Put the finely chopped crab meat and the bite-sized hanpen into a food processor and grind.
  4. Then, add the grated nagaimo, egg whites, salt, and katakuriko, and grind. This is the fish cake paste.
  5. Place the ☆ ingredients into a pot and bring to a boil over low heat.
  6. Once boiling, remove the kombu. Moisten your hands and divide the mixture into 4. Form each into balls and drop into the pot. Once it has cooked through, transfer each into soup bowls.
  7. Lightly rinse the pot from Step 6. Add the water for the soup and the previously removed kombu. Bring to a boil. Add the grated turnip, the soup ingredients, the Step 2 carrots, and season.
  8. Pour the Step 7 soup into the bowls containing the fish cakes. Top with mitsuba and the remaining crab meat for decoration, and it's done!

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