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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, crab stick cake soup with grated daikon radish. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Crab Stick Cake Soup with Grated Daikon Radish is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Crab Stick Cake Soup with Grated Daikon Radish is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

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