Japanese Kani Salad

Name: Japanese Kani Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 5 oz imitation crab meat (kanikama) ((I used 1 package of the Japanese brand of kanikama)); ½ English cucumber ((6 oz, 170 g)); ½ cup frozen or canned corn; 2 Tbsp Japanese mayonnaise; 1 Tbsp Ponzu ((you can make my Homemade Ponzu recipe)); 1 Tbsp toasted white sesame seeds; ½ tsp soy sauce

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Cost: $12.15 /serving

Author : Namiko Chen

crab japanese mayonnaise ponzu

Ingredients

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5 oz imitation crab meat (kanikama) ((I used 1 package of the Japanese brand of kanikama))½ English cucumber ((6 oz, 170 g))½ cup frozen or canned corn2 Tbsp Japanese mayonnaise1 Tbsp Ponzu ((you can make my Homemade Ponzu recipe))1 Tbsp toasted white sesame seeds½ tsp soy sauce

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Instructions

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Step 1

Cut the imitation crab in half (if necessary) and shred it. Peel the English cucumber with a stripe pattern. Cut the cucumber in half lengthwise and diagonally cut into thin slices.

Step 2

In a medium bowl, combine shredded imitation crab, cucumber slices, and corn. Add the dressing ingredients to the bowl and combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!

Step 3

Keep the ingredients and dressing ingredients separately in the refrigerator. Mix together right before you serve.

Step 4

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