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Japanese Kani Side Salad Recipe

Japanese Kani Side Salad Recipe

Do you love tasty salad side dishes? This Japanese Kani Side Salad Recipe is perfect. Learn how to make Japanese Kani Side Salad Recipe easily. You need basic Ingredients for Japanese Kani Side Salad Recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Japanese
Servings 4
Calories 185 kcal

Equipment

  • Large Mixing Bowl
  • Sharp Kitchen Knife
  • Solid Cutting Board
  • Vegetable Peeler
  • Small Glass Bowl
  • Kitchen Tongs
  • Measuring Spoons

Ingredients
  

  • 1 lb IMITATION CRAB
  • 1 large CUCUMBER
  • 1 medium CARROT
  • 1/2 cup JAPANESE MAYO
  • 1 tbsp SRIRACHA
  • 1 tsp LEMON JUICE
  • 1 tsp SESAME SEEDS
  • 2 tbsp TOBIKO
  • 1/4 cup PANKO

Instructions
 

Step 1:

  • Place your crab sticks on the board. Shred them into very thin long strips. You can use your clean hands too. Put them into the large bowl now.

Step 2:

  • Wash your cucumber under cold water. Cut it into thin three inch strips. Remove the watery seeds from the middle. Add the strips to the crab bowl.

Step 3:

  • Peel the outer skin of the carrot. Shred the carrot into thin matchstick shapes. Make them the same size as crab. Mix them into the large bowl gently.

Step 4:

  • Grab your small bowl for the sauce. Add the mayo and the sriracha sauce. Squeeze in some fresh lemon juice now. Whisk until the sauce is very smooth.

Step 5:

  • Pour the sauce over the crab mix. Use your tongs to toss everything well. Every piece should have a white coating. Do this slowly to avoid a mess.

Step 6:

  • Sprinkle the sesame seeds over the top. Add the tobiko if you have it. These add color and a great pop. The salad will look very professional now.

Step 7:

  • Cover the bowl with some plastic wrap. Put it in the fridge for cooling. Let it sit for thirty minutes today. This lets the flavors blend together well.

Step 8:

  • Take the salad out of the fridge. Add the panko bread crumbs right now. Toss it one last time very quickly. Serve it in small pretty side bowls.

Notes

  • Use cold crab for a better flavor today.
  • Salt the cucumber to remove extra water now.
  • Add mango for a sweet tropical twist here.
  • Use Kewpie mayo for the best results always.
  • Do not overmix the shredded crab sticks ever.
  • Serve the salad right after adding panko crumbs.
  • Keep the strips very thin and long daily.
Keyword Japanese Kani Side Salad Recipe