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

1. Cut the daikon radish and carrots into chunks.
2. Slice the lotus root, lightly rinse in water, and drain.
3. Cut the fishcakes in half.
4. Add the dashi broth to the pot, then add the vegetables, fishcakes, and cooking sake.
5. Cook over medium heat until the vegetables have lightly cooked through, and skim any scum that surfaces.
6. Add soy sauce, mirin, and curry flakes, mix well, reduce to low heat, cook the vegetables through, and it is done.

radish, carrot, lotus root, stock, sake, soy sauce, mirin, curry

Taken from cookpad.com/us/recipes/168075-japanese-style-curry-soup-with-fishcakes-and-root-vegetables (may not work)