Japanese Kani Salad
User Reviews
4.7
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 (as
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Calories
121 kcal
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Course
Salad, Condiments
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Cuisine
Japanese
Japanese Kani Salad
Description
This salad uses imitation or real crabmeat shredded into thin strips mixed with thinly sliced cucumber and defrosted corn kernels. The dressing combines Japanese mayonnaise, ponzu sauce, toasted white sesame seeds, and a touch of soy sauce to create a creamy, tangy coating that complements the ingredients.
The textures range from the soft and flaky crab, crisp cucumber, to the crunchy corn kernels. The dressing introduces citrus notes from ponzu balanced with savory umami from soy, enriched by the mayonnaise's creaminess and the nutty flavor of toasted sesame seeds.
It is typically served chilled in individual bowls or plates, making it a light accompaniment to mains or as a refreshing dish on its own. The salad can be prepared in advance by keeping the dressing separate until ready to serve, maintaining crispness of the vegetables.
Leftovers can be stored refrigerated in an airtight container for up to three days, though it is best enjoyed fresh to preserve texture.
Ingredients
- 5 oz crabmeat 1 package of a Japanese brand of kanikama, or imitation crabmeat
- ½ English cucumber (6 oz, 170 g; or use Persian or Japanese cucumbers with less seeds)
- ½ cup corn 2.8 oz, drained; run frozen corn under cold water to defrost, frozen or canned
For the Ponzu Mayonnaise Dressing
- 2 Tbsp mayonnaise you can make homemade Japanese mayo, Japanese Kewpie
- 1 Tbsp ponzu (you can make my Homemade Ponzu recipe)
- 1 Tbsp white sesame seeds toasted
- ½ tsp soy sauce
Instructions
- If you‘re using imitation crab, cut the sticks in half crosswise. Then, shred 5 oz real or imitation crabmeat into thin strips. Peel ½ English cucumber in a striped pattern. Cut the cucumber in half lengthwise, then cut diagonally into thin slices.
- In a medium bowl, combine the shredded imitation crab, cucumber slices, and ½ cup frozen or canned corn (defrosted/drained) To the same bowl, add the dressing ingredients: 2 Tbsp Japanese Kewpie mayonnaise, 1 Tbsp ponzu, 1 Tbsp toasted white sesame seeds, and ½ tsp soy sauce. Combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!
To Make Ahead of Time
- Keep the salad ingredients and dressing ingredients in separate containers in the refrigerator. Mix together right before you serve.
To Store
- You can store the leftovers in an airtight container and keep it in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(as
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 370mg | 15% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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