Recipe for the Week: Kani Salad
Besides California Maki, Kani Salad is also one of my favorite Japanese food.
I found this recipe at Pinoycook.net if you want to try it yourself.
2 cucumbers, peeled or unpeeled and seeds scooped out
1 carrot, peeled
a bunch of lettuce (varieties that can retain their shape like iceberg and romaine are best), torn into bite-size pieces
2 fresh ripe mangoes, thinly sliced
100 to 150 grams of kani kama (imitation crab sticks), pulled apart into thin shreds
1/3 cup of Japanese mayonnaise (thinner than American mayonnaise and the flavor is different too since it is usually made with rice vinegar)
a drizzle of sesame seed oil (use very sparingly as the taste and flavor are quite strong)
Tobiko (orange-colored flying fish roe), optional as it is quite expensive
Thinly slice the cucumbers and carrot, and julienne (cut into matchsticks). Alternatively, use the shredder commonly used for making buko salad.
To serve, you can toss the cucumbers, carrot, lettuce and mangoes with the Japanese mayonnaise, drizzle with a little sasame seed oil and top with tobiko.
If you want a prettier presentation, line each salad bowl with torn lettuce, scatter some carrot, cucumber and kani on top, drizzle the mayonnaise in a spiral, sprinkle with sesame seed oil and top with tobiko.
photo via: flickr
what ever happens in life we should always remember to live life to the fullest