Recipe of Favorite Japanese-Style Curry Soup with Fishcakes and Root Vegetables
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Many things affect the quality of taste from Japanese-Style Curry Soup with Fishcakes and Root Vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese-Style Curry Soup with Fishcakes and Root Vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese-Style Curry Soup with Fishcakes and Root Vegetables is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can cook Japanese-Style Curry Soup with Fishcakes and Root Vegetables using 9 ingredients and 2 steps. Here is how you cook that.
My family always added leftover cabbage and vegetables to our basic winter curry soup I thought that adding common curry ingredients such as fishcakes would be delicious, so I made this recipe.
You can add your favorite vegetables and boiled fish products. Adjust the amount of ingredients based on the amount of water that comes out of the vegetables. You could finely mince curry roux when you don't have curry flakes. For 4 servings. Recipe by Naonao
Ingredients and spices that need to be Take to make Japanese-Style Curry Soup with Fishcakes and Root Vegetables:
- 1 packages Fishcakes
- 350 grams Daikon radish
- 1 Carrot
- 300 grams Lotus root
- 1200 ml ●Bonito & kombu based dashi stock
- 2 tbsp Cooking sake
- 3 tbsp Soy sauce
- 2 tbsp Mirin
- 5 tbsp Curry flakes
Steps to make Japanese-Style Curry Soup with Fishcakes and Root Vegetables
- Cut the daikon radish and carrots into chunks. Slice the lotus root, lightly rinse in water, and drain. Cut the fishcakes in half.
- Add the dashi broth to the pot, then add the vegetables, fishcakes, and cooking sake. Cook over medium heat until the vegetables have lightly cooked through, and skim any scum that surfaces. Add soy sauce, mirin, and curry flakes, mix well, reduce to low heat, cook the vegetables through, and it is done.
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