Name: Japanese Kani Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 5 oz real or imitation crabmeat ((1 package of a Japanese brand of kanikama)); ½ English cucumber; ½ cup frozen or canned corn ((2.8 oz, drained; run frozen corn under cold water to defrost)); 2 Tbsp Japanese Kewpie mayonnaise; 1 Tbsp ponzu ((you can make my Homemade Ponzu recipe)); 1 Tbsp toasted white sesame seeds; ½ tsp soy sauce

1

If you‘re using imitation crab, cut the sticks in half crosswise. Then, shred 5 oz real or imitation crabmeat into thin strips. Peel ½ English cucumber in a striped pattern. Cut the cucumber in half lengthwise, then cut diagonally into thin slices.

2

In a medium bowl, combine the shredded imitation crab, cucumber slices, and ½ cup frozen or canned corn (defrosted/drained) To the same bowl, add the dressing ingredients: 2 Tbsp Japanese Kewpie mayonnaise, 1 Tbsp ponzu, 1 Tbsp toasted white sesame seeds, and ½ tsp soy sauce. Combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!

3

Keep the salad ingredients and dressing ingredients in separate containers in the refrigerator. Mix together right before you serve.

4

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