Salad Kani Jepang

Langkah-langkah

1. If you‘re using imitation crab, cut the sticks in half crosswise. Then, shred 5 oz real or imitation crabmeat into thin strips. Peel ½ English cucumber in a striped pattern. Cut the cucumber in half lengthwise, then cut diagonally into thin slices.
2. In a medium bowl, combine the shredded imitation crab, cucumber slices, and ½ cup frozen or canned corn (defrosted/drained) To the same bowl, add the dressing ingredients: 2 Tbsp Japanese Kewpie mayonnaise, 1 Tbsp ponzu, 1 Tbsp toasted white sesame seeds, and ½ tsp soy sauce. Combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!
3. Keep the salad ingredients and dressing ingredients in separate containers in the refrigerator. Mix together right before you serve.
4. You can store the leftovers in an airtight container and keep it in the refrigerator for up to 3 days.