Kani Salad
Kani in Japanese is crab, and this salad is an American take on a salad and uses the Japanese word for crab to make it sound, you know, Japanese. This is the lighter version of the American 'Seafood' salad which is primarily imitation crab and mayo. I will clarify some of the measurements to cups after I prepare this.
Ingredients
- 100 grams cucumber, (3½ oz)
- 20 grams dried glass noodles, aka bean thread noodles, (¾ oz)
- 145 grams imitation crab, or lump crab meat, (5 oz)
- 3 tablespoons Kewpie mayo
- ½ lime, zest only
- white pepper powder, as desired, to taste
- lettuce, chopped, as desired, optional for serving
Instructions
- Heat a saucepan with water to a boil, when boiling, add the glass noodles and cook according to the directions, it takes just a few minutes. Drain the noodles and run under cold running water to cool them.
- Place the noodles on a cutting board in a pile, cut the pile in half one way, then in half crosswise to the first cut. Place the noodles in a mixing bowl and gently toss them.
- Peel and cut the cucumber into larger than normal matchsticks, and to the mixing bowl and gently toss with the noodles.
- Unwrap the crab sticks and pull them apart into thin strips, add to the mixing bowl and gently toss.
- Add the Kewpie mayo and zest, gently toss with the other ingredients. Taste and season as desired with white pepper.
- Refrigerate until ready to serve. If desired, serve over a bed of lettuce as a side salad with any main dish.
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