How to Make Tasty Crab Stick Cake Soup with Grated Daikon Radish

Without fail cooking ultimate Crab Stick Cake Soup with Grated Daikon Radish easy, fast, practical.

Good Evening every body, at this time you get present recipe Crab Stick Cake Soup with Grated Daikon Radish with 21 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 8 stages of easy cooking Crab Stick Cake Soup with Grated Daikon Radish.

Ingredients all Crab Stick Cake Soup with Grated Daikon Radish

1. Prepare : Crab Dumplings:.

2. Needed : pack Imitation crab sticks.

3. Prepare : Hanpen.

4. Needed : Egg white.

5. Needed : Nagaimo (grated).

6. Needed : Katakuriko.

7. Prepare : Salt.

8. Prepare : ☆Water.

9. Needed : ☆ Kombu.

10. Prepare : Soup.

11. Needed : Water.

12. Prepare : Sake.

13. Prepare : Mirin.

14. Needed : Usukuchi soy sauce.

15. Prepare : Dashi soy sauce.

16. Prepare : Salt.

17. Needed : Turnip (grated, medium).

18. Prepare : Carrot.

19. Needed : Dried shiitake mushrooms.

20. Needed : Garnish:.

21. Needed : leaves Mitsuba.

If all ingredients Crab Stick Cake Soup with Grated Daikon Radish it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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