Hi, I am Kate. Today, we’re going to make crab stick cake soup with grated daikon radish recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Crab Stick Cake Soup with Grated Daikon Radish Recipe
Crab Stick Cake Soup with Grated Daikon Radish is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Crab Stick Cake Soup with Grated Daikon Radish is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Prepare Crab Dumplings:
- Make ready 1 pack Imitation crab sticks
- Make ready 1 Hanpen
- Get 1 Egg white
- Prepare 2 tbsp Nagaimo (grated)
- Make ready 1 tsp Katakuriko
- Prepare 1 pinch Salt
- Prepare 600 ml ☆Water
- Make ready 1 ☆ Kombu
- Get Soup
- Take 600 ml Water
- Get 1 tbsp
- Get 1 tbsp Mirin
- Prepare 1 tbsp Usukuchi soy sauce
- Make ready 1 tbsp Dashi soy sauce
- Get 1 pinch Salt
- Prepare 2 Turnip (grated, medium)
- Get 4 slice Carrot
- Get 2 Dried shiitake mushrooms
- Make ready Garnish:
- Get 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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