Crab Stick Cake Soup with Grated Daikon Radish
Crab Stick Cake Soup with Grated Daikon Radish

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, crab stick cake soup with grated daikon radish. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Crab Stick Cake Soup with Grated Daikon Radish is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Crab Stick Cake Soup with Grated Daikon Radish is something which I have loved my whole life. They’re fine and they look wonderful.

Great recipe for Crab Stick Cake Soup with Grated Daikon Radish. Shrimp dumplings made with imitation crab meat. These fish cakes fall apart easily, so patiently heat until cooked through. The hanpen and crab meat creates a fluffy texture.

To get started with this recipe, we must 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 can achieve it.

The ingredients needed to make Crab Stick Cake Soup with Grated Daikon Radish:
  1. Take Crab Dumplings:
  2. Prepare pack Imitation crab sticks
  3. Take Hanpen
  4. Prepare Egg white
  5. Take Nagaimo (grated)
  6. Take Katakuriko
  7. Prepare Salt
  8. Get ☆Water
  9. Get ☆ Kombu
  10. Prepare Soup
  11. Prepare Water
  12. Take Sake
  13. Take Mirin
  14. Get Usukuchi soy sauce
  15. Prepare Dashi soy sauce
  16. Make ready Salt
  17. Take Turnip (grated, medium)
  18. Get Carrot
  19. Take Dried shiitake mushrooms
  20. Take Garnish:
  21. Get leaves Mitsuba

Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a baking sheet. Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes.

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!

Form into patties and place on a baking sheet. Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. Compared to other radishes, daikon is milder in flavor and less peppery. When served raw, it's mild and tangy, with a crisp and juicy texture. Take the corner off from both sides of the daikon.

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