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Ingredients and seasonings used in make

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

Directions Pour sour cream or yogurt to a large soup pot. 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.

Instructions to cook 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!

Prepare the Daikon Radish Weigh daikon before peeling. Put daikon in pan or wok and add water. Cook until translucent and drain into a container for later use (reserve the liquid for later in recipe) Sauté Mushroom Mixture Add a little oil to the pan and add the chopped mushrooms and sauté. Add the rice flour to the daikon mixture, along with the cornstarch, salt, sugar and white pepper and mix well. Stir in the cooked shrimp, mushrooms and sausage, along with the oil from the pan.

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