Cucumber Kani Salad Recipes

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Steps:

• Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
• Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
• Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.

SPIRALIZED KANI SALAD

Steps:

• Thoroughly pat-dry the cucumber noodles until excess moisture is blotted out. Set aside.
• Whisk together all of the ingredients for the fayo together in the bottom of a large mixing bowl. Add in the kani, cucumber noodles and sesame seeds and toss thoroughly to combine.
• Serve the salad over diced romaine lettuce, in Bibb lettuce cups or as is.

KANI SALAD

Steps:

• Pour panko into a fry pan and cook on low heat, stirring constantly until lightly toasted. Set aside.
• Peel and remove seeds from cucumber. with a sharp knife, julienne the cucumber, or use a special julienne grater. (cucumber can also be cut into thin matchstick pieces) Place in a bowl.
• Unwrap each imitation crab stick and peel apart each into fine strands. The crab will peel apart as such, easily. Toss in bowl with cucumber.
• In a separate bowl, combine Japanese mayonnaise, rice vinegar, and sesame oil. Pour over cucumber and crab mixture and stir to evenly coat.
• Spoon individual servings into bowls. Top with toasted panko and drizzle eel sauce over the top. Serve cold.

CUCUMBER KANI SALAD

Steps:

• Grate the cucumbers in very thin slices. Place cucumber on a cutting board and sprinkle salt on top of them. Leave for 30 minutes or until cucumber is mildly soft (it dehydrates). Slightly wash off the cucumber and place in bowl.
• While the cucumber is dehydrating, mix in a sauce pan the vinager, sugar, a pinch of salt and soy sauce, let it boil, take off the heat and let it cool.
• Mix shredded kani sticks, sesame seeds and the dressing to the bowl and serve cold.

CUCUMBER KANI SALAD

Steps:

• Grate the cucumbers in long stripes, excluding the center with the seeds (leave peel on). Put the stripes of cucumber on a cutting board and sprinkle salt on top of them. Leave for 30 minutes or until cucumber is mildly soft (it dehydrates). Slightly wash off the cucumber stripes and place in bowl.
• While the cucumber is dehydrating, mix in a sauce pan the vinager, sugar, a pinch of salt and soy sauce, let it boil, take off the heat and let it cool.
• Mix shredded kani sticks and the dressing to the bowl and serve cold.

KANI SALAD

Steps:

• Combine cucumbers, crab meat, and carrots.
• Combine all ingredients for the dressing, drizzle over the salad, and toss to coat. (I begin by adding about 3/4 of the dressing and see how I like the consistency. If it seems dry you can add the rest.)
• Sprinkle the panko and sesame seeds over the salad and enjoy!