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Daikon Croquettes and Crab Stick Soup

An unbelievably delicious recipe that surpasses even potatoes。 These Daikon Croquettes are made without deep frying, using minimal oil. We'll also show you how to make a sweet and sour Chinese soup with crab sticks, using the squeezed daikon juice. Enjoy the chewy inside and crispy outside texture, which is also perfect for bento boxes even when cold.

Steps

Place 60g Ground Pork in a microwave-safe container, cover with plastic wrap, and microwave on 600W for about 1 minute and 15 seconds. Break up the cooked pork.
🕒 00:35
Peel and grate 400g Daikon Radish.
🕒 00:49
Squeeze the grated daikon firmly to remove excess water, and place it in a bowl. Reserve the daikon juice. This is the key! Squeezing out the water well prevents the mixture from becoming too sticky and helps it hold together.
🕒 00:57
Finely chop 2 Scallions and add them to the bowl with the daikon.
🕒 01:12
Add the cooked Ground Pork, 1/2 tsp Dashi Granules, 1/2 tsp Soy Sauce, 1/2 tsp Sugar, and 3 tbsp Potato Starch to the bowl and mix well. This is the key! Combining the daikon with potato starch gives it a chewy texture similar to taro.
🕒 01:16
In a separate bowl, gradually add 1.5 tbsp All-Purpose Flour and 2 tbsp Water, mixing to create a smooth batter.
🕒 01:34
Add 1/2 beaten egg and mix to create a batter. This is the key! Preparing the batter beforehand makes the process seamless.
🕒 01:40
Divide the mixed ingredients into 4 portions and shape them into oval patties.
🕒 01:48
Coat the shaped croquettes first with the batter, then with Panko Breadcrumbs. This is the key! Coating with batter and panko creates a chewy inside and crispy outside texture.
🕒 01:55
Heat about 1cm of oil in a frying pan over medium heat. This is the key! You can cook these with just 1cm of oil.
🕒 02:16
Arrange the daikon croquettes in the frying pan and cook over medium to medium-high heat, being careful not to burn them.
🕒 02:32
Once browned after about 2 to 2.5 minutes, flip them over. Cook for another 4 to 5 minutes until evenly colored, then remove and drain excess oil.
🕒 02:42
Combine the reserved daikon juice with water to make 400ml and pour into a pot.
🕒 03:14
Add 1 tbsp Chinese Chicken Bouillon Paste, 1 tsp Soy Sauce, 1 tsp Grated Ginger, and 1 tsp Potato Starch to the pot and mix well. Bring to a boil. This is the key! Adding the potato starch directly to the pot allows it to thicken naturally.
🕒 03:14
Add 2 Imitation Crab Sticks (shredded) and simmer over low to medium heat for 2 to 3 minutes. Skim off any scum that rises to the surface.
🕒 03:32
Add 1 more egg to the remaining beaten egg and whisk together. This is the key! This allows you to effectively use up the leftover egg and adds deliciousness.
🕒 03:47
Pour the beaten egg into the boiling soup, immediately turn off the heat, and stir gently to combine.
🕒 03:54
Stir in a drizzle of Sesame Oil.
🕒 04:04
Arrange the drained daikon croquettes on a plate. This dish is ready. This is the key! They are delicious even when cold, making them a great option for bento boxes.
🕒 04:21