Kani Salad

Here's a simple recipe for Kani Salad, a popular Japanese-style crab salad:

Ingredients: – 8 ounces imitation crab sticks (kani), shredded – 1 cucumber, julienned – 1 carrot, julienned – 2-3 tablespoons Japanese mayonnaise (e.g., Kewpie) – 1 teaspoon soy sauce – 1 teaspoon rice vinegar

– 1 teaspoon sugar (optional) – 1 teaspoon sesame oil – 1 teaspoon toasted sesame seed – Sriracha or chili sauce (optional, for a spicy kick) – 1 sheet nori (seaweed), cut into thin strips (optional)

Prepare the Ingredients: – Shred the imitation crab sticks into thin pieces. – Julienne the cucumber and carrot into thin strips.

Make the Dressing: – In a small bowl, mix together the Japanese mayonnaise, soy sauce, rice vinegar, sesame oil, and sugar (if using). Add Sriracha or chili sauce to taste if you want a spicy version.

ssemble the Salad: – In a large bowl, combine the shredded crab sticks, cucumber, and carrot. – Pour the dressing over the salad ingredients and toss to coat everything evenly.

Serve: – Transfer the salad to a serving dish. – Sprinkle toasted sesame seeds over the top. – Garnish with nori strips and chopped green onions, if desired.

Cucumber Prep: To avoid excess water in the salad, you can lightly salt the julienned cucumber and let it sit for 10 minutes. Then, rinse and pat dry before adding to the salad. 

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