Good afternoon here we will give you a recipe crab stick cake soup with grated daikon radish which is delicious The way making it is very very easy. You just need to be careful to get results from crab stick cake soup with grated daikon radish which has aroma and taste that can evoke our tastes.

So that the result of crab stick cake soup with grated daikon radish, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare crab stick cake soup with grated daikon radish delicious as long as you know the tricks and how to make this dish able become serving very special.

Ingredients and seasonings required in make

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

Add boiled and chopped potatoes with boiled and grated beets. Mix it thoroughly with sliced cucumbers and radishes. Sprinkled with spring onion, dill and beet greens. Mix the crab meat with the egg yolks, cream, cayenne and some salt and pepper.

How to make:process 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!
9. Done and ready to serve!

Spoon the mixture into the tartlet cases and sprinkle with the gruyère cheese. Strike the ground beef by using one end of a rolling pin. Then put it in a bowl. Stir till it becomes sticky, strong and together. Add in Sauce and Seasoning. stir evenly.

relatives or to be creations for you who want to do culinary business. Hope it’s useful and good luck!