Name: Crab and Cucumber Salad with Sweet Vinegar Dressing (Amazu)
Prep time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 100g / 3.5oz cooked crab meat ((note 1)); 1 cucumber thinly sliced; 50g / 1.8oz wakame seaweed ((rehydrated from about 5g / 0.2oz dried wakame, note 2)); ½ tsp salt; 3 tbsp rice wine vinegar; 2 tbsp sugar; ½ tsp light soy sauce

1

Put all the Amazu ingredients in a jar or a bowl and mix well until the sugar dissolves.

2

Sprinkle salt over the sliced cucumber, mix and leave for 10 minutes to let it wilt.

3

Squeeze the water out of the cucumbers and put it in a mixing bowl.

4

Break very large crab meat into smaller chunks, some into flakes (note 3). Reserve a few large chunks of the crab meat with red skin on them for decoration and put the rest into the bowl with cucumber (note 4).

5

If the wakame comes in long strands, cut them into bite-size pieces. Squeeze the water out and put them into the bowl (note 4).

6

Mix the ingredients in the bowl so that the ingredients are evenly scattered (note 4).

7

Transfer the mixture to serving bowls, place a couple of reserved large chunks of crab meat in each bowl, and serve with amazu in a little jar. Alternatively, pour the amazu over the salad and serve.

Crab and Cucumber Salad with Sweet Vinegar Dressing (Amazu)

Ingredients

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Instructions

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