Japanese Kani Salad

Name: Japanese Kani Salad
Total time: 40 min
Ingredients: 5 oz real or imitation crabmeat (I used 1 package of the Japanese brand of kanikama); ½ English cucumber (6 oz, 170 g; Persian or Japanese cucumbers also work; use ones with less seeds); ½ cup frozen or canned corn (2.8 oz; canned or frozen, frozen corn can just be run under cold water to defrost, drain, and then it's ready to use.); 2 Tbsp Japanese mayonnaise; 1 Tbsp Ponzu (you can make my Homemade Ponzu recipe); 1 Tbsp toasted white sesame seeds; ½ tsp soy sauce

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Total: 40

Servings: 4

Ingredients

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5 oz real or imitation crabmeat (I used 1 package of the Japanese brand of kanikama)½ English cucumber (6 oz, 170 g; Persian or Japanese cucumbers also work; use ones with less seeds)½ cup frozen or canned corn (2.8 oz; canned or frozen, frozen corn can just be run under cold water to defrost, drain, and then it's ready to use.)2 Tbsp Japanese mayonnaise1 Tbsp Ponzu (you can make my Homemade Ponzu recipe)1 Tbsp toasted white sesame seeds½ tsp soy sauce

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Instructions

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Step 1

Cut the imitation crab in half (if necessary) and shred into thin strips. Peel the English cucumber with a stripe pattern. Cut the cucumber in half lengthwise and diagonally cut into thin slices.

Step 2

In a medium bowl, combine shredded imitation crab, cucumber slices, and corn. Add the dressing ingredients to the bowl and combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!

Step 3

Keep the ingredients and dressing ingredients separately in the refrigerator. Mix together right before you serve.

Step 4

You can store the leftovers in an airtight container and keep it in the refrigerator for up to 3 days.