How to Make Award-winning Crab Stick Cake Soup with Grated Daikon Radish

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, crab stick cake soup with grated daikon radish. It is one of my favorites food recipes. For mine, I will make it a little 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 meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Crab Stick Cake Soup with Grated Daikon Radish is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have 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. Make ready 1 pack Imitation crab sticks
3. Take 1 Hanpen
4. Take 1 Egg white
5. Prepare 2 tbsp Nagaimo (grated)
6. Make ready 1 tsp Katakuriko
7. Get 1 pinch Salt
8. Take 600 ml ☆Water
9. Take 1 ☆ Kombu
10. Prepare Soup
11. Make ready 600 ml Water
12. Make ready 1 tbsp Sake
13. Prepare 1 tbsp Mirin
14. Make ready 1 tbsp Usukuchi soy sauce
15. Take 1 tbsp Dashi soy sauce
16. Get 1 pinch Salt
17. Make ready 2 Turnip (grated, medium)
18. Prepare 4 slice Carrot
19. Get 2 Dried shiitake mushrooms
20. Get Garnish:
21. Prepare 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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