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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 Healthy Energy Snacks.
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When looking for a convenient wholesome snack, do not forget about yogurt. The fact is, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. As a snack, however, yogurt is one of the greatest things you can reach for. Along with calcium, it is a good supply of aminoacids and vitamin B. Easily digestible, yogurt can even help your digestive tract work correctly depending upon the culture used to make it. Yogurt mixes perfectly with nuts and seeds. It’s an easy way to reduce sugar while still enjoying a delicious snack.
There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy way of life can be as simple as you want it to be.
We hope you got insight 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 need 21 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Crab Stick Cake Soup with Grated Daikon Radish:
- You need of Crab Dumplings:.
- Get 1 of pack Imitation crab sticks.
- Get 1 of Hanpen.
- Use 1 of Egg white.
- Use 2 tbsp of Nagaimo (grated).
- Provide 1 tsp of Katakuriko.
- Get 1 pinch of Salt.
- Take 600 ml of ☆Water.
- Provide 1 of ☆ Kombu.
- Get of Soup.
- Take 600 ml of Water.
- Use 1 tbsp of Sake.
- Get 1 tbsp of Mirin.
- Get 1 tbsp of Usukuchi soy sauce.
- Use 1 tbsp of Dashi soy sauce.
- Provide 1 pinch of Salt.
- Use 2 of Turnip (grated, medium).
- You need 4 slice of Carrot.
- Take 2 of Dried shiitake mushrooms.
- Provide of Garnish:.
- You need 4 of leaves Mitsuba.
Instructions 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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