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We hope you got benefit from reading it, now let’s go back to crab stick cake soup with grated daikon radish recipe. To make crab stick cake soup with grated daikon radish you only need 21 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Crab Stick Cake Soup with Grated Daikon Radish:
- Get Crab Dumplings:
- Get 1 pack Imitation crab sticks
- Provide 1 Hanpen
- Use 1 Egg white
- You need 2 tbsp Nagaimo (grated)
- Use 1 tsp Katakuriko
- Use 1 pinch Salt
- Use 600 ml ☆Water
- Prepare 1 ☆ Kombu
- Get Soup
- Get 600 ml Water
- Use 1 tbsp Sake
- Take 1 tbsp Mirin
- Use 1 tbsp Usukuchi soy sauce
- You need 1 tbsp Dashi soy sauce
- Prepare 1 pinch Salt
- Use 2 Turnip (grated, medium)
- Take 4 slice Carrot
- Get 2 Dried shiitake mushrooms
- Get Garnish:
- Provide 4 leaves Mitsuba
Steps to make Crab Stick Cake Soup with Grated Daikon Radish:
- 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.
- Cut the carrot into 5 mm slices. Cut into shapes and then parboil. Reconstitute the dried shiitake mushrooms and chop finely.
- Put the finely chopped crab meat and the bite-sized hanpen into a food processor and grind.
- Then, add the grated nagaimo, egg whites, salt, and katakuriko, and grind. This is the fish cake paste.
- Place the ☆ ingredients into a pot and bring to a boil over low heat.
- 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.
- 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.
- 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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