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Crab Stick Cake Soup with Grated Daikon Radish

Crab Stick Cake Soup with Grated Daikon Radish

I made shinjo (a kind of dumpling or patty) using imitation crab!
The imitation crab meat tastes like the real thing and makes for a luxurious soup! The imitation crab effectively infuses the soup with umami!

Ingredients: 4 servings

Crab Dumplings:
Imitation crab sticks
1 pack
Hanpen
1
Egg white
1
Nagaimo (grated)
2 tablespoons
Katakuriko
1 teaspoon
Salt
a pinch
☆Water
600 ml
☆ Kombu
1
Soup
Water
600 ml
Sake
1 tablespoon
Mirin
1 tablespoon
Usukuchi soy sauce
1 tablespoon
Dashi soy sauce
1 tablespoon
Salt
a pinch
Turnip (grated, medium)
2
Carrot
4 slices
Dried shiitake mushrooms
2
Garnish:
Mitsuba
4 leaves

Steps

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!

Story Behind this Recipe

Shrimp dumplings made with imitation crab meat.