Japanese-Style Curry Soup with Fishcakes and Root Vegetables
Japanese-Style Curry Soup with Fishcakes and Root Vegetables

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, japanese-style curry soup with fishcakes and root vegetables. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Japanese-Style Curry Soup with Fishcakes and Root Vegetables is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Japanese-Style Curry Soup with Fishcakes and Root Vegetables is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have japanese-style curry soup with fishcakes and root vegetables using 9 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Japanese-Style Curry Soup with Fishcakes and Root Vegetables:
  1. Prepare 1 packages Fishcakes
  2. Prepare 350 grams Daikon radish
  3. Take 1 Carrot
  4. Prepare 300 grams Lotus root
  5. Take 1200 ml ●Bonito & kombu based dashi stock
  6. Make ready 2 tbsp Cooking sake
  7. Make ready 3 tbsp Soy sauce
  8. Make ready 2 tbsp Mirin
  9. Prepare 5 tbsp Curry flakes
Steps to make Japanese-Style Curry Soup with Fishcakes and Root Vegetables:
  1. Cut the daikon radish and carrots into chunks. Slice the lotus root, lightly rinse in water, and drain. Cut the fishcakes in half.
  2. 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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