Video Recipe
Kani salad, also known as crab salad or imitation crab salad, is a refreshing Japanese dish that has gained popularity worldwide. It is made with imitation crab meat, known as kani kama or kanikama, which is made from fish (usually pollock) and has a taste and texture similar to real crab meat. The imitation crab is shredded and mixed with mayonnaise, tobiko (flying fish roe), cucumber, and sometimes mango or avocado. It is typically served chilled as a side dish or appetizer, and its light, refreshing flavor makes it a perfect complement to a variety of dishes. Whether you're a seafood lover or just looking for a light and satisfying salad, kani salad is a delicious choice.
Japanese avocado Kani Salad step-by-step recipe:
Ingredients:
1 medium-sized cucumber
1 avocado
100 grams of glass noodles
100 grams of crab sticks
1/2 of lime
1 garlic clove
1 teaspoon of sesame seeds
1-2 tablespoons of mayonaisse
Salt and pepper
Step 1
Avocado Kani salad is so easy and quick!
First, put 100 grams of glass noodles to boil. Boil the funchoza for 2-4 minutes, no more! When the noodles are ready, drain them.
Step 2
Slice one cucumber into quarters. Take 1 avocado and cut into cubes. To make it easier to peel, and the flesh retained its shape, you can cut the avocado into quarters, and then remove the skin from each. Place the sliced cucumber and avocado in a deep bowl and drizzle with the juice of half a lime.
Dice 200 grams of crab sticks and add to the mixture. Squeeze 1 clove of garlic and sprinkle the salad with a teaspoon of sesame seeds (you can use more - to your taste).
Step 3
Add the cooked noodles to the salad. Salt and pepper to taste, dress with 1-2 tablespoons of mayonnaise (to taste).
Bon appetit!
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