Spicy Kani Salad (asparagus, red pepper, and cucumber)
Asian Inspired, Japanese
crab sticks, fish roe
This spicy kani salad recipe combines fresh julienned vegetables with crab sticks and the unique tobiko crunch experience. It is an easy and fast salad that is a meal in itself.
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Tabasco sauce works well too
small Japanese cucumber
orange colored flying fish roe
Whisk together the Kewpie mayo, mirin, rice vinegar, and chilli jam (or Tabasco). Keep in the refrigerator for at least 30 minutes for the flavours to meld.
Roll the crab sticks between your hands and they will break up into strands.
Top and tail the red pepper, remove the pith, then julienne.
Top and tail the Japanese cucumber. Quarter length-wise. Scrape out the seeds. Cut again length-wise to get pieces of a similar size to the julienned red pepper.
Blanch the asparagus spears in boiling water for 30 seconds then plunge into iced water.
Cut the asparagus spears in half. Store the lower end in the freezer for another purpose (Asparagus soup?)
Halve the top end of the asparagus spears by cutting up their length so they are a similar size to the julienned red pepper.
Toss the crab stick strands and julienned ingredients together with the mayo and 2 Tbsp of the tobiko (fish roe).
Serve, topped with the other 2 Tbsp of tobiko.
Tried this recipe?