There’s something about a kani salad that feels like a breath of fresh air—like that first crisp morning in October when you can finally wear your favorite sweater again. Each bite is a delightful mix of textures and flavors, crunchy and creamy, tangy and sweet, that just makes you want to close your eyes and savor the moment. And speaking of moments, remember last spring when everyone was obsessed with that viral feta pasta? Well, kani salad is the new obsession, only healthier and, dare I say, even more satisfying.
Steps
- Begin by toasting sesame seeds in a dry pan for 1-2 minutes, stirring constantly to avoid burning, then set aside to cool.
- If the crab sticks are individually wrapped, remove the plastic and shred them into thin slices. Alternatively, if using crab chunks, chop them into large pieces and place them in a mixing bowl.
- Slice green onions finely and add them to the bowl with the crab. If using fish roe, incorporate it into the mixture at this stage.
- Cut the cucumber into thin matchsticks. Decide whether to mix them with the crab or set them aside to serve the crab salad on top.
- In a separate bowl, combine all dressing ingredients, including the toasted sesame seeds, and pour the mixture over the crab and vegetables.
- Thoroughly mix everything together, garnish with extra sesame seeds and green onions if desired, and serve the salad on cucumber slices or as preferred.
Ingredients
- Approximately 14 oz of imitation crab sticks (around 2 cups or 12 sticks, shredded into thin strips)
- ½ cucumber (about 1 cup)
- 1 stalk of green onion
- 3 tablespoons of Japanese fish roe/eggs (optional)
- Japanese Kewpie Mayonnaise
- Soy sauce
- Honey or maple syrup
- Toasted sesame seeds
- Sriracha hot sauce (optional)
Nutritional Values
Calories: 273kcal | Carbohydrates: 6g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 569mg | Potassium: 160mg | Fiber: 1g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
FAQ
- Can I substitute real crab meat for imitation crab in kani salad?
- Yes, you can certainly use real crab meat instead of imitation crab. Alaskan king crab is a great option for this substitution if you prefer the taste of genuine crab.
- Is it possible to use regular mayonnaise instead of Japanese Kewpie mayo?
- Absolutely, you can use regular mayonnaise in place of Japanese Kewpie mayo. While Kewpie mayo has a slightly richer egg flavor and more umami, the difference is subtle enough that regular mayonnaise will still work well in the recipe. Just avoid using Miracle Whip as it has a different taste profile.
- Do I need to cook the imitation crab meat for kani salad?
- No, imitation crab meat, or kanikama, is pre-cooked and ready to eat. If it’s frozen, simply defrost it in the refrigerator for a few hours until it’s soft and pliable before using it in your salad.
- How should I store leftover kani salad?
- Store any leftover kani salad in the refrigerator for up to 1-2 days. If the cucumber is mixed in, the salad may become a bit watery, affecting its creamy texture.
- What does kani, or imitation crab, taste like?
- Kani, or imitation crab, has a sweet and savory flavor with lots of umami, which is enhanced by the presence of msg. It is made from pollock fish, starch, and seasonings to mimic the taste of real crab meat.
Tips
- Toast Sesame Seeds Carefully: When toasting sesame seeds, make sure to keep an eye on them and stir frequently to prevent burning. Toasting enhances their flavor and adds a delightful crunch to your salad.
- Prepare Ingredients Separately for Freshness: If making the salad in advance, keep the dressing and cucumbers separate until just before serving. This will prevent the salad from becoming soggy and maintain its fresh, crunchy texture.
- Customize with Additions: Consider adding thin slices of mango or red peppers for extra sweetness and crunch. These additions can enhance the flavor profile and add a vibrant touch to your kani salad.
- Use Japanese Mayonnaise for Authentic Flavor: While regular mayonnaise can be used, opting for Japanese mayonnaise like Kewpie can impart a richer, umami flavor that complements the salad beautifully. If unavailable, regular mayonnaise is a suitable substitute.
Equipment
- Japanese Mandoline Slicer – This can be used for finely slicing cucumbers into matchsticks.
- Sesame Seed Grinder – For those who want to freshly grind and toast sesame seeds.
- Mixing Bowls – If you don’t have enough large bowls for mixing the salad.
- Japanese Knife – A high-quality knife for finely slicing ingredients like cucumbers and green onions.
