CHICKEN Teriyaki, Ebi Tempura, California Maki, Salmon Sashimi, Kani Salad… These are the most frequently ordered items on the menu of Japanese restaurants, be it a high-end restaurant or a fast-food chain. No matter how extensive some menus can be, these classic dishes will always land on top of the list.
These dishes look sophisticated but are actually easy to prepare. Kani Salad, for one, needs only an assembly of delightful ingredients. No cooking required. My sister Swanie and I made Kani Salad at home often. Since my husband Raff and I have been temporarily staying with her in her place in Mandaluyong City, we have made Kani Salad several times already.
Here’s how we did it:
6 cups Iceberg or curly lettuce
1 pc. cucumber
1/2 pc. carrot, peeled
1 small pack kani (crabsticks)
1-2 pcs. ripe mangoes
tobiko (egg roe), optional
1. Wash and pat-dry lettuce leaves. Tear into bite sizes and place in a big bowl.
2. Peel cucumber, cut vertically in half, and core. Cut into thin slices. Scatter all over the lettuce.
3. Slice carrots thinly, then cut into fine julienne. Spread out over the salad.
4. Slice crabsticks into half, then shred roughly. Sprinkle over the salad.
5. Pipe Japanese mayonnaise over the salad. Mix well, and add Japanese mayonnaise as desired.
6. Cut ripe mangoes into cubes. Add to salad and lightly fold until fully incorporated but not mashed.
7. Serve in chilled salad plates topped with a little tobiko.