Kani Salad Japanese Imitation Crab Salad
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Refrigerator
Ingredients
- 8 ounces imitation crab meat, shredded
- 1 cucumber, sliced thin, cut in half
- 2 radishes, thinly sliced
- 2 tablespoons shallot, minced
- 4 tablespoons Japanese kewpie mayonnaise
- 2 teaspoons soy sauce
- 1/4 teaspoon black pepper
- 1 teaspoon rice vinegar
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