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

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, crab stick cake soup with grated daikon radish. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Crab Stick Cake Soup with Grated Daikon Radish is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Crab Stick Cake Soup with Grated Daikon Radish is something that I’ve loved my whole life.

To get started with this particular recipe, we must 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 cook it.

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