Kani Salad Japanese Crab Salad Food
KANI SALAD (IMITATION CRAB SALAD)
I love this salad because it's not really a salad and it has one of my favorite foods, Kani! Kani is a Japanese sushi item, also called imitation crab and crab stick. This dish is great at parties.
Provided by Nicola Kwan
Categories Lunch/Snacks
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Shred up the kani so it is in very thin strips.
- Cut the cucumber so it is in kani size strips.
- Mix with the mayonnaise.
- If you want more mayonnaise, add, but it should spread out evenly and shouldn't drench the kani and cucumber in it.
- Refrigerate for 2 hours.
- Add the flying fish roe and mix.
KANI SALAD (JAPANESE CRAB SALAD)
Steps:
- If your crab sticks are frozen, defrost them in the fridge for a few hours until they are pliable before using them.
- Toast the sesame seeds it in a dry pan for 1-2 minutes. Make sure you watch it carefully and keep moving the sesame seeds so it doesn't burn. Set it aside and let it cool
- If your crab sticks come individually wrapped, remove the plastic wrap and hand shred the crab into thin slices. If you are using imitation crab chunks, use a knife and roughly chop them into big chunks. Place it into a large mixing bowl.
- Finely slice the green onions and place them into the bowl with the crab.
- (Optional) If you are using Japanese fish roe/eggs, add them into the bowl with the crab meat.
- Finely slice the cucumber into matchsticks. If you are mixing it with the crab salad, put it in the bowl with the crab. If you are placing the crab salad on top of the cucumber, set aside the cucumber.
- In a small bowl, mix all the kani salad dressing ingredients together (including the toasted sesame seeds) and pour it into the bowl with the crab meat.
- Mix everything together and garnish with toasted sesame seeds and green onions and serve!
Nutrition Facts : Calories 273 kcal, Carbohydrate 6 g, Protein 7 g, Fat 25 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 569 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 21 g, ServingSize 1 serving
KANI SALAD
This quick, flavorful salad, popularized by Japanese restaurants in the U.S., gets a head start with already-cooked imitation crab sticks ("kani" is the Japanese word for crab). We like to make the dressing with Japanese mayo (such as Kewpie), which is richer and a little tangier and sweeter than American mayo. So add a healthy pinch of sugar and a teaspoon or two more rice vinegar if all you can find is American mayo. When choosing a mango for this recipe, pick one that is ripe but still firm -- a very ripe mango will make this dish too juicy. If you have a mandoline, you can make quick work of slicing the vegetables into long matchsticks.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings (about 1 quart)
Number Of Ingredients 9
Steps:
- Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Turn the stick a quarter turn and rake again; repeat on each remaining side. Use your fingers to pull apart any remaining strands. Transfer to a large bowl.
- Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well.
- Stir together the mayonnaise, rice vinegar and sriracha in a small bowl. Add to the large bowl and toss well to coat. Taste and add more salt, if needed. Refrigerate until ready to serve.
- To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.
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