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The ingredients needed to cook Crab Stick Cake Soup with Grated Daikon Radish:
- Get Crab Dumplings:
- Get 1 pack Imitation crab sticks
- Get 1 Hanpen
- Prepare 1 Egg white
- Get 2 tbsp Nagaimo (grated)
- Provide 1 tsp Katakuriko
- Take 1 pinch Salt
- Take 600 ml ☆Water
- Get 1 ☆ Kombu
- Provide Soup
- Prepare 600 ml Water
- Prepare 1 tbsp Sake
- You need 1 tbsp Mirin
- Use 1 tbsp Usukuchi soy sauce
- Take 1 tbsp Dashi soy sauce
- You need 1 pinch Salt
- Use 2 Turnip (grated, medium)
- Use 4 slice Carrot
- Provide 2 Dried shiitake mushrooms
- Get Garnish:
- Take 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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