Crab Stick Cake Soup with Grated Daikon Radish

Name: Crab Stick Cake Soup with Grated Daikon Radish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pack Imitation crab sticks; 1 Hanpen; 1 Egg white; 2 tbsp Nagaimo (grated); 1 tsp Katakuriko; 1 pinch Salt; 600 ml Water; 1 Kombu; 600 ml Water; 1 tbsp Sake; 1 tbsp Mirin; 1 tbsp Usukuchi soy sauce; 1 tbsp Dashi soy sauce; 1 pinch Salt; 2 Turnip (grated, medium); 4 slice Carrot; 2 Dried shiitake mushrooms; 4 leaves Mitsuba

Servings: persons

1 pack Imitation crab sticks
1 Hanpen
1 Egg white
2 tbsp Nagaimo (grated)
1 tsp Katakuriko
1 pinch Salt
600 ml Water
1 Kombu
600 ml Water
1 tbsp Sake
1 tbsp Mirin
1 tbsp Usukuchi soy sauce
1 tbsp Dashi soy sauce
1 pinch Salt
2 Turnip (grated, medium)
4 slice Carrot
2 Dried shiitake mushrooms
4 leaves Mitsuba

1
Prep: Grate the turnip, place in a strainer and lightly drain the moisture.
2
Cut half of the imitation crab meat into 1 cm wide pieces.
3
Grate the nagaimo.
4
Cut the carrot into 5 mm slices.
5
Cut into shapes and then parboil.
6
Reconstitute the dried shiitake mushrooms and chop finely.
7
Put the finely chopped crab meat and the bite-sized hanpen into a food processor and grind.
8
Then, add the grated nagaimo, egg whites, salt, and katakuriko, and grind.
9
This is the fish cake paste.
10
Place the ingredients into a pot and bring to a boil over low heat.
11
Once boiling, remove the kombu.
12
Moisten your hands and divide the mixture into 4.
13
Form each into balls and drop into the pot.
14
Once it has cooked through, transfer each into soup bowls.
15
Lightly rinse the pot from Step 6.
16
Add the water for the soup and the previously removed kombu.
17
Bring to a boil.
18
Add the grated turnip, the soup ingredients, the Step 2 carrots, and season.
19
Pour the Step 7 soup into the bowls containing the fish cakes.
20
Top with mitsuba and the remaining crab meat for decoration, and it's done!

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pack Imitation crab sticks, 1 Hanpen, 1 Egg white, 2 tbsp Nagaimo (grated), and more.

Yes, Crab Stick Cake Soup with Grated Daikon Radish falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!