Japanese-Style Curry Soup with Fishcakes and Root Vegetables

Name: Japanese-Style Curry Soup with Fishcakes and Root Vegetables
Yield: 4 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

4 servings

1 packagesFishcakes
350 gramsDaikon radish
1Carrot
300 gramsLotus root
1200 ml●Bonito & kombu based dashi stock
2 tbspCooking sake
3 tbspSoy sauce
2 tbspMirin
5 tbspCurry flakes

Saved

Steps

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.