Japanese Kani Salad
This light, refreshing, and colorful Japanese Kani Salad recipe is so easy and quick to whip up with imitation or real crab, corn kernels, and cucumbers. Tossed in a creamy citrus-soy dressing, it‘s guaranteed to be a hit with your entire family!
Foto: Just One Cookbook
Ingredients
- 5 oz real or imitation crabmeat ((1 package of a Japanese brand of kanikama))
- ½ English cucumber
- ½ cup frozen or canned corn ((2.8 oz, drained; run frozen corn under cold water to defrost))
- 2 Tbsp Japanese Kewpie mayonnaise
- 1 Tbsp ponzu ((you can make my Homemade Ponzu recipe))
- 1 Tbsp toasted white sesame seeds
- ½ tsp soy sauce
Steps
-
If you‘re using imitation crab, cut the sticks in half crosswise. Then, shred 5 oz real or imitation crabmeat into thin strips. Peel ½ English cucumber in a striped pattern. Cut the cucumber in half lengthwise, then cut diagonally into thin slices.
-
In a medium bowl, combine the shredded imitation crab, cucumber slices, and ½ cup frozen or canned corn (defrosted/drained) To the same bowl, add the dressing ingredients: 2 Tbsp Japanese Kewpie mayonnaise, 1 Tbsp ponzu, 1 Tbsp toasted white sesame seeds, and ½ tsp soy sauce. Combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!
-
Keep the salad ingredients and dressing ingredients in separate containers in the refrigerator. Mix together right before you serve.
-
You can store the leftovers in an airtight container and keep it in the refrigerator for up to 3 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...