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Before you jump to Crab Stick Cake Soup with Grated Daikon Radish recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.
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Whole grain foods are an outstanding choice for a fast wholesome snack. Starting your working day with a piece of whole grain toasted bread can give you that extra boost you need to get going. Eating on the run can easily be more healthy with whole fiber chips and crackers. Make the shift from refined products such as white bread to the healthier whole grain options.
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We hope you got benefit from reading it, now let’s go back to crab stick cake soup with grated daikon radish recipe. To make crab stick cake soup with grated daikon radish you only need 21 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Crab Stick Cake Soup with Grated Daikon Radish:
- Get of Crab Dumplings:.
- Provide 1 of pack Imitation crab sticks.
- Take 1 of Hanpen.
- You need 1 of Egg white.
- Provide 2 tbsp of Nagaimo (grated).
- Prepare 1 tsp of Katakuriko.
- You need 1 pinch of Salt.
- Use 600 ml of ☆Water.
- Use 1 of ☆ Kombu.
- Prepare of Soup.
- Use 600 ml of Water.
- Get 1 tbsp of Sake.
- Prepare 1 tbsp of Mirin.
- Prepare 1 tbsp of Usukuchi soy sauce.
- Take 1 tbsp of Dashi soy sauce.
- Use 1 pinch of Salt.
- Take 2 of Turnip (grated, medium).
- Provide 4 slice of Carrot.
- Use 2 of Dried shiitake mushrooms.
- You need of Garnish:.
- Use 4 of leaves Mitsuba.
Steps to make Crab Stick Cake Soup with Grated Daikon Radish:
- 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..
- Cut the carrot into 5 mm slices. Cut into shapes and then parboil. Reconstitute the dried shiitake mushrooms and chop finely..
- Put the finely chopped crab meat and the bite-sized hanpen into a food processor and grind..
- Then, add the grated nagaimo, egg whites, salt, and katakuriko, and grind. This is the fish cake paste..
- Place the ☆ ingredients into a pot and bring to a boil over low heat..
- 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..
- 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..
- 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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