Japanese Kani Salad Recipe for 4 Servings
Master this Japanese Kani Salad with our step-by-step guide. Includes a common mistakes checklist for the perfect crunch. Ready in 15 minutes.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Kitchen towel
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Oven
- Baking sheet
- Colander
- Spatula
Ingredients
- 250g imitation crab sticks (kani)
- 300g English cucumber, julienned
- 200g firm mango, julienned
- 1/2 tsp sea salt
- 60ml Kewpie Japanese mayonnaise
- 15ml sriracha
- 5ml unseasoned rice vinegar
- 2.5ml soy sauce
- 1.25ml toasted sesame oil
- 30g tobiko (flying fish roe)
- 5g toasted black and white sesame seeds
- 15g panko breadcrumbs
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