Spicy Kani Salad with Cucumber and Panko Recipe
Introduction
Kani Salad is a light, refreshing Japanese-inspired dish featuring shredded kani crab, crisp cucumber, and a creamy, slightly spicy dressing. Perfect as a side or a starter, it combines crunchy textures with a flavorful kick.
Ingredients
- ¼ cup mayonnaise
- 1 teaspoon mirin
- ¼ teaspoon salt
- 1 teaspoon sriracha
- 12 ounces kani (shredded)
- ½ cup cucumber (julienned)
- 2 tablespoons Panko breadcrumbs
Instructions
- Step 1: In a bowl, combine mayonnaise, mirin, salt, and sriracha. Stir well until the dressing is smooth and evenly mixed.
- Step 2: Add shredded kani, julienned cucumber, and Panko breadcrumbs to the bowl. Toss gently to coat everything with the dressing and incorporate the ingredients evenly.
Tips & Variations
- For extra crunch, toast the Panko breadcrumbs lightly before adding them to the salad.
- Substitute kani with cooked crab meat or imitation crab sticks if preferred.
- Adjust the amount of sriracha to your desired spice level for a milder or spicier salad.
Storage
Store Kani Salad in an airtight container in the refrigerator for up to 1 day. It is best enjoyed fresh as the Panko breadcrumbs may soften over time. If needed, toss gently before serving to redistribute the dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Kani Salad ahead of time?
It’s best to prepare Kani Salad shortly before serving to maintain its crisp texture and fresh flavor. If you must make it ahead, store dressing and dry ingredients separately and combine just before eating.
What can I use if I don’t have mirin?
If you don’t have mirin, you can substitute with a mixture of rice vinegar and a small amount of sugar to mimic the sweetness and acidity mirin provides.
PrintSpicy Kani Salad with Cucumber and Panko Recipe
Kani Salad is a refreshing Japanese-inspired salad featuring shredded kani (imitation crab), crisp cucumber, and crunchy Panko breadcrumbs, all tossed in a creamy, slightly spicy dressing made with mayonnaise, mirin, and sriracha. This easy and quick-to-make dish combines flavors and textures perfectly, making it a great appetizer or light meal addition.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Dressing
- ¼ cup mayonnaise
- 1 teaspoon mirin
- ¼ teaspoon salt
- 1 teaspoon sriracha
Salad
- 12 ounces kani (shredded imitation crab)
- ½ cup cucumber (julienned)
- 2 tablespoons Panko breadcrumbs
Instructions
- Prepare the dressing: In a bowl, combine the mayonnaise, mirin, salt, and sriracha. Stir well until all ingredients are fully incorporated and the dressing is smooth and creamy.
- Assemble the salad: Add the shredded kani, julienned cucumber, and Panko breadcrumbs to the dressing bowl. Gently toss everything together to evenly coat the salad ingredients with the dressing and mix in the crunchy breadcrumbs.
Notes
- Mirin is a sweet Japanese rice wine that adds mild sweetness and umami to the dressing. If unavailable, you can substitute with a mixture of sake and sugar or a sweet white wine.
- Sriracha adds a spicy kick, but if you prefer less heat, reduce the amount accordingly or substitute with a milder chili sauce.
- Panko breadcrumbs provide a light, crispy texture; you can toast them lightly in a dry pan if you prefer extra crunch.
- Ensure the cucumber is well-drained to avoid watery salad.
Keywords: kani salad,Japanese salad,imitation crab salad,sriracha salad,Japanese appetizer,no-cook salad
