Kani Japanese Salad
Kani Japanese Salad its an imitation crab meat are made from white fishes such as Pollock, processed to become a paste called surimi. They are made to taste close to real crab. Each crab stick can be shredded easily and is artificially-colored in red, externally, to mimic the crab’s leg and appearance.Kani is cheaper than the real crab meat, but, of course, imitation crab can’t compete to the real crab’s nutrition. These crab sticks can be brought on almost all local grocery stores, and are sold already cooked. It is used as an ingredient in various Japanese dishes and street foods and is used worldwide.
Ingredients
- 10 crabstick shred
- 1 medium cucumber shred
- 1 medium carrot shred
- 2 cups Japanese mayonnaise (any mayonnaise)
- salt to taste
- 1 tsp honey
- 1 tsp sesame seeds
- 1 tbsp lemon juice
- 1 tsp ground pepper
- 1 tbsp sesame oil
Instructions
- In a small bowl combine Japanese mayo, sesame oil, lemon juice, ground pepper, salt, honey and sesame seeds. And mix them thoroughly.
- Peel the cucumber and trim off the ends leaving the core with seeds to discard. I used pro slicer or cut into two or about 3-inch long then cut into julienne. Do the same with the carrot.
- the crab sticks by hand and gently kneading or pressing a piece from end to end to loosen the strips and then separate each strip from one another.
- In a large bowl add all the ingredients cucumber, carrot, crabstick and the sauce. Combine and mix them thoroughly.
- Serve or refrigerate when ready to eat. Can add any fruit you like or any lettuce on the top. Enjoy!
Video
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