Japanese-Style Curry Soup with Fishcakes and Root Vegetables

1. 1

   Cut the daikon radish and carrots into chunks.

2. 2

   Slice the lotus root, lightly rinse in water, and drain.

3. 3

   Cut the fishcakes in half.

4. 4

   Add the dashi broth to the pot, then add the vegetables, fishcakes, and cooking sake.

5. 5

   Cook over medium heat until the vegetables have lightly cooked through, and skim any scum that surfaces.

6. 6

   Add soy sauce, mirin, and curry flakes, mix well, reduce to low heat, cook the vegetables through, and it is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.