Spicy Kani Salad

Mymy Suajico – Santiago 蔡马安

 

Though the word ‘Kani’ means crab in Japanese, in a strict sense this salad never uses crab at all but rather ‘surimi’ or imitation crab. Surimi is a blend of fish, starch, sugar, and spices. This is formed into long rectangular shapes with red sides, known as kanikama. Resulting to a flaky, slightly sweet product that somewhat resembles crab in texture, appearance, and flavor.

 

Kani Salad is usually served chilled which makes it such a refreshing delight especially during summer. The cucumber component gives it a very refreshing note that cleanses the palate.

 

Easy to prepare but never fails to impress the tongue.

 

INGREDIENTS:

4 sticks               surimi (1/2 lb. imitation crab)-julienne
4 pcs.                       Kirby (Cucumber)-julienne thinly                      
2 stalks               spring onions-julienne thinly

 

DRESSING:
¼ cup                 mayonnaise
2 tbsp.                lime juice (lemon will do)
½ tsp.                 sugar
2 tsp.                 sriracha (Korean hot sauce)
1 tsp.                 freshly grated ginger
                               Salt to taste

 

GARNISH:
Herring Roe (any fish roe)

Shredded Nori

Black sesame seed

 

Procedure:

Simple as mixing all the dry ingredients, whip the dressing and top the salad, garnish and enjoy! How easy is that!