Japanese Kani Salad
This creamy Japanese kani salad is loaded with crab, carrots, cucumbers, corn, crispy panko, and your favorite Asian sauces.
Servings: 4
Ingredients
- 1 small carrot
- 1 Persian cucumber
- ¼ cup sweet corn kernels
- 4 large crab sticks or imitation crab meat
- 2 tablespoons Japanese mayonnaise
- 3 ½ teaspoons ponzu
- ½ teaspoon mirin
- 1 teaspoon soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon cooking sake
- ½ tablespoon black sesame seeds
- ½ tablespoon white sesame seeds
- 1¼ teaspoons shichimi togarashi seasoning
- ½ cup plain panko crumbs
- ¾ teaspoon garlic powder
- green onions for garnish
- toasted sesame seeds for garnish
Instructions
- Prep the carrots. Peel the carrot and then slice it into thin matchsticks using a sharp knife. Place it in a medium-sized bowl.
- Prep the cucumber and corn. Slice the cucumber in half longwise, cut it into thin matchsticks, and place them in the bowl. Add in the sweet corn.
- Shred the crab. Use your hands or two forks to thinly shred the crab. Add it to the bowl with the carrots and cucumbers.
- Combine. Use your hands or salad tongs to mix the veggies and crab in the bowl. Set aside.
- Make the dressing and combine. In a mixing bowl, whisk together the mayonnaise, ponzu, mirin, soy sauce, sesame oil, sake, and sesame seeds. Add to the salad and toss well until combined. Cover the bowl with plastic wrap and refrigerate until ready to serve.
- Toast the panko crumbs. Meanwhile, add the panko crumbs and garlic powder to a pan set over medium-low heat. Spread them out in one layer and stir continuously so that they don't burn. Let them cook for 3 to 4 minutes or until golden brown. Transfer them to a plate and set them aside to cool for 5 minutes.
- Combine and serve. Remove the salad from the refrigerator. Serve kani salad in serving bowls and top it with the toasted sesame seeds, green onions, and crispy panko.
Notes
- Crab Sticks: Crab sticks, krab sticks, imitation crab (meat), or seafood sticks are a type of seafood and can be found in the refrigerated section at any well-stocked grocery store.
- Japanese Mayonnaise: This mayonnaise incorporates yolks, resulting in a custardy texture and a richer flavor.
- Shichimi Togarashi Seasoning: This is a Japanese spice blend with chili flakes, seaweed, and sesame seeds, amongst other things, and adds an umami flavor to dishes. Korean gochugaru chili powder is a good alternative, but add it to taste because it’s spicier.
- For a complete meal, top the salad with tempura shrimp and add a side of fried rice.
Nutrition
Calories: 160kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 487mg | Potassium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2138IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
