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Before you jump to Crab Stick Cake Soup with Grated Daikon Radish recipe, you may want to read this short interesting healthy tips about {Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got benefit from reading it, now lets go back to crab stick cake soup with grated daikon radish recipe. To cook crab stick cake soup with grated daikon radish you only need 21 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Crab Stick Cake Soup with Grated Daikon Radish:
- Get of Crab Dumplings:.
- Use of pack Imitation crab sticks.
- Take of Hanpen.
- You need of Egg white.
- Get of Nagaimo (grated).
- Provide of Katakuriko.
- Take of Salt.
- Take of Water.
- You need of Kombu.
- Use of Soup.
- You need of Water.
- Take of Sake.
- Prepare of Mirin.
- You need of Usukuchi soy sauce.
- Use of Dashi soy sauce.
- Get of Salt.
- Get of Turnip (grated, medium).
- You need of Carrot.
- Use of Dried shiitake mushrooms.
- Provide of Garnish:.
- Take of 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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