Japanese Kani Salad
Origin of the recipe
Kani salad is a popular Japanese dish, often found in sushi restaurants and Japanese cafes around the world. Its main ingredients are crab sticks (or imitation crab), avocado, cucumbers, and sometimes carrots, dressed with a mayonnaise-based sauce and spices. The recipe's origins are rooted in Japanese culture, where seafood plays an important role in gastronomy. Crab sticks, often used in this salad, were introduced to Japan in the mid-20th century and became popular due to their availability and convenience. They are imitation crab meat made from fish, making them a cheaper and more accessible option.
What do you need for cooking?
Ingredients
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Crab sticks
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Cucumber
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Carrot
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Canned corn
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Mayonnaise
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Sesame oil
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Lemon juice
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Ground black pepper
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Sesame
Kitchen utensils
- Board
- Bowl
- Korean carrot grater
Step-by-step recipe
Step 1:
In a small bowl, combine mayonnaise, lemon juice, sesame oil and black pepper.
Step 2:
Grate the carrots using a Korean carrot grater and place in a bowl.
Step 3:
Unwrap the crab sticks.
Step 4:
Place the unwrapped crab sticks in a stack and cut crosswise into very thin strips.
Step 5:
Place the crab sticks in a bowl with the carrots.
Step 6:
Cut the cucumber into 2-4 pieces and scoop out the seeds with a spoon.
Step 7:
Grate the remaining hard pulp using a Korean carrot grater.
Step 8:
Add the cucumber to the bowl with the carrots and sticks.
Step 9:
Add corn to the bowl with the other ingredients.
Step 10:
Add the previously made mayonnaise sauce to the salad and mix.
Step 11:
Sprinkle with sesame seeds.
Cooking tips
When choosing crab sticks, pay attention to the whiteness of the meat; it should not have a yellowish or grayish tint.
For best flavor, sesame seeds should be lightly toasted in a dry frying pan, as they are usually sold unroasted.
The salad should be left to sit for at least 30 minutes so that the sauce soaks through and becomes more delicious.
