Crab Shinjo Steamed Fish Cake with Dashi Soup | Kikkoman Corporation
Shinjo steamed fish cakes are often made of white fish or seafood paste; adding grated yam creates a fluffy texture.
Ingredients
- Several fresh watercress stems *1
- 100 g / 3.5 oz. freshly boiled crabmeat, shelled (canned or frozen can be used)
- 200 g / 7 oz. fresh white fish filet
- 2 T grated nagaimo Chinese yam
- 1/2 egg white
- 1 T cornstarch
- Salt
- 960 ml / 4 C dashi stock
- 1 t Kikkoman Light Color Soy Sauce
- 1 t salt
- Yellow yuzu citrus zest for garnish
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