Clay's Kitchen : Nihonryouri (Japanese Recipes) 日本料理

Nihonryouri (Japanese Recipes) 日本料理

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Kanisu (Crab and Cucumber Salad) かに酢

Recipe from: At the Japanese Table: New and Traditional Recipes by Lesley Downer
Servings: 4

This elegant salad is a combination of crab and cucumber with a tang of ginger. Fresh crab, of course, is best in winter. The easiest thing is to buy ready-prepared crabmeat from your fish market. White or red meat, or mixed, is fine.

6 ounces crabmeat, fresh, frozen, or canned
½ cucumber, washed and patted dry
4 small lettuce leaves, washed and patted dry
1 teaspoon fresh ginger juice

For fresh crabmeat, pick it over and remove any cartilage and bits of shell. Thaw frozen crabmeat thoroughly. Rinse canned crabmeat well. Shred the prepared crabmeat finely.

Cut the cucumber in half lengthways and scrape out the seeds. Cut it across into paper-thin slices and put it to soak in lightly salted water for 20 to 30 minutes. When you are ready to use it, drain and rinse, then squeeze gently to eliminate excess water and pat dry on paper toweling.

Choose four glass globlets or small bowls and put a lettuce leag in each. Arrange the crabmeat and cucumber on the lettuce and squeeze over a little ginger juice. Put a spoonful for dressing on each bowl and serve.

For the Sanbaizu Dressing:
¼ cup dashi
6 tablespoons rice vinegar
1 tablespoon light soy sauce
1 tablespoon sugar
pinch salt

Mix dressing ingredients in a small saucepan and bring just to the boil. Remove from the heat and allow to cool.

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