Easiest Way to Make Quick Crab Stick Cake Soup with Grated Daikon Radish

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The ingredients needed to make Crab Stick Cake Soup with Grated Daikon Radish:

1. Make ready Crab Dumplings:
2. Get 1 pack Imitation crab sticks
3. Get 1 Hanpen
4. Make ready 1 Egg white
5. Get 2 tbsp Nagaimo (grated)
6. Take 1 tsp Katakuriko
7. Make ready 1 pinch Salt
8. Take 600 ml ☆Water
9. Get 1 ☆ Kombu
10. Take Soup
11. Take 600 ml Water
12. Take 1 tbsp Sake
13. Take 1 tbsp Mirin
14. Take 1 tbsp Usukuchi soy sauce
15. Make ready 1 tbsp Dashi soy sauce
16. Get 1 pinch Salt
17. Get 2 Turnip (grated, medium)
18. Take 4 slice Carrot
19. Make ready 2 Dried shiitake mushrooms
20. Take Garnish:
21. Take 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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