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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, crab stick cake soup with grated daikon radish. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Crab Stick Cake Soup with Grated Daikon Radish is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Crab Stick Cake Soup with Grated Daikon Radish is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook crab stick cake soup with grated daikon radish using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Crab Stick Cake Soup with Grated Daikon Radish:
  1. Take Crab Dumplings:
  2. Prepare 1 pack Imitation crab sticks
  3. Make ready 1 Hanpen
  4. Prepare 1 Egg white
  5. Prepare 2 tbsp Nagaimo (grated)
  6. Prepare 1 tsp Katakuriko
  7. Make ready 1 pinch Salt
  8. Take 600 ml ☆Water
  9. Take 1 ☆ Kombu
  10. Take Soup
  11. Get 600 ml Water
  12. Make ready 1 tbsp Sake
  13. Prepare 1 tbsp Mirin
  14. Make ready 1 tbsp Usukuchi soy sauce
  15. Get 1 tbsp Dashi soy sauce
  16. Make ready 1 pinch Salt
  17. Take 2 Turnip (grated, medium)
  18. Make ready 4 slice Carrot
  19. Get 2 Dried shiitake mushrooms
  20. Make ready Garnish:
  21. Get 4 leaves Mitsuba
Instructions 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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