Japanese Kani (crabmeat) Salad

 

Japanese Sides (Stewed squash, Potato Salad, Kani Salad)

 We were having a Japanese themed dinner so I made these sides the night before.

 Here is what I did:

   Shred crab meat

2.       Made the dressing

3.       Combined everything (crab meat, cucumbers, corn, and dressing.

Japanese Kani Salad カニカマサラダ • Just One Cookbook

Ingredients 

• 5 oz real or imitation crabmeat (1 package of a Japanese brand of kanikama)
• ½ English cucumber (6 oz, 170 g; or use Persian or Japanese cucumbers with less seeds)
• ½ cup frozen or canned corn (2.8 oz, drained; run frozen corn under cold water to defrost)

For the Ponzu Mayonnaise Dressing

• 2 Tbsp Japanese Kewpie mayonnaise (you can make homemade Japanese mayo)
• 1 Tbsp ponzu (you can make my Homemade Ponzu recipe)
• 1 Tbsp toasted white sesame seeds
• ½ tsp soy sauce

Instructions

1.                   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.

 

2.                   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!

 

To Make Ahead of Time

1.                   Keep the salad ingredients and dressing ingredients in separate containers in the refrigerator. Mix together right before you serve.

 

To Store

1.                   You can store the leftovers in an airtight container and keep it in the refrigerator for up to 3 days.