Crab Stick Cake Soup With Grated Daikon Radish Recipe by cookpad.japan
Cooking Instructions 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! 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. 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. 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. 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. 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. 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. 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. 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! 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! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheddar Chicken Casserole Taylor's Family Favorite Fried Rice Brazilian Fish Moqueca low calorie teriyaki chicken drumsticks Clams Casino Over Linguine Cheddar Chicken Casserole Taylor's Family Favorite Fried Rice Brazilian Fish Moqueca low calorie teriyaki chicken drumsticks Clams Casino Over Linguine Macrobiotic Kurumabu Steak Pumpkin & Vege Sausage Pasta For Bento Karaage-Kun style Chicken My Go-To Dish Sweet & Sour Chicken for Chicken Lovers Character Bento Meatball Makkuro Kurosuke low calorie bbq steak wraps A Custard Cream Suitable for Vegetarians No Oil- Hotel Scrambled Eggs Whole Wheat Macrobiotic Cookies Crazy Quesadillas Macrobiotic Kurumabu Steak Pumpkin & Vege Sausage Pasta For Bento Karaage-Kun style Chicken My Go-To Dish Sweet & Sour Chicken for Chicken Lovers Character Bento Meatball Makkuro Kurosuke low calorie bbq steak wraps A Custard Cream Suitable for Vegetarians No Oil- Hotel Scrambled Eggs Whole Wheat Macrobiotic Cookies Crazy Quesadillas