Spring Kani Salad

Happy St. Patrick’s day!!! In Wisconsin we’re FINALLY getting a taste of Spring, the sun is shining, the snow is melting and the birds are singing. I love March, is my favorite month of the year, mostly because it’s my birthday!! March 28th, mark your calendars!! I’m turning 26, which sounded so old when I was 16, lol!! This year I plan to go out for dinner with my husband, maybe catch movie, get tons of presents (which I’ve picked myself) and eating cake without guilt (sorry Shaun T, no T25 on my birthday), those days of “let’s get drunk and party till sunrise” are over, I really believe my body will quit on me if I do it.

Enough about my birthday, today I want to share a delicious salad recipe with you. My husband is Japanese and even though he was raised in Ecuador, he loves Japanese cuisine and I try to do my best to learn new recipes to make him happy. When he told me about the Kani salad I just knew we had to do it. It sounded so good and easy, it even turn out to be cheaper than I thought. We added tamagoyaki, which is a Japanese omelet that it’s made by rolling several layers of cooked egg. This was my first time doing it, what do you think?? Be kind. (Ps. My husband helped me making this salad, you’ll see his hands and my hands on the pictures so don’t freak out)

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For the tamagoyaki you’ll need 3 eggs, 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning), a pinch of salt, a bamboo mat, chopsticks and a paper towel moistened with vegetable oil. If you can’t handle the chopsticks, you can use a spatula.

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Whisk 3 eggs and add 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning) and a pinch of salt. Pass the mixture through a strainer.

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Heat a pan (or a japanese omelet pan) over medium high heat; apply oil with a folded paper towel. Pour a thin layer of egg mixture in the pan, tilting to spread evenly (like you were doing a crepe) let it cook and poke the air bubbles. When the bottom is cooked and the top is still soft, start rolling from right to left. When you’re finish rolling, oil the right half of the pan with the moistened paper towel, move the omelet to the right and oil the rest of the pan. Pour another thin layer of egg, cover the bottom of the pan and lift a bit your omelet to get some liquid under it. Once the bottom is cooked, start rolling from right to left. Repeat the process until you’re done with the egg mixture.

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While still hot, place the omelet on a bamboo mat, wrap it and gently shape it with your hands. Once your tamagoyaki has a nice, tight shape, you can cut it in 1/2″ inch pieces. Set aside and let’s start with the eel sauce.

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You can make your own eel sauce or buy one from the market. If you decide you want to make your own you’ll need 1/3 cup mirin (sweet rice cooking seasoning), 1/3 cup soy sauce and 3 tbsp. white sugar. Mix all ingredients on a pan over medium high heat. Once it boils, turn your heat down and simmer for 15 minutes, until the sauce have a thickness similar to honey, once it cools down it will get thicker, so don’t get it too thick while cooking it. Pour the sauce on a bowl and let it cool.

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For the salad you’ll need 1 pack of imitation crab sticks (around 8 sticks), 1 carrot, 1 seedless cucumber, 1 sliced avocado, 1 cup seaweed and 2-3 tbsps. tobiko mayonnaise.

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Start by shredding the imitation crab sticks into thin strips. With a potato peeler, slice 1 carrot lengthwise (it will look like noodles) and cut 1 cucumber into thin sticks (around 3” height)

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Put the cucumber sticks on a strainer, sprinkle with salt and let them drain over a bowl. After 5 minutes, squeeze the cucumber with your hands to remove any liquid left.

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Mix the sliced carrots, shredded imitation crab and cucumber on a bowl with 2-3 tablespoons of tobiko mayonnaise. Taste and adjust mayonnaise if needed.

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It’s time to serve!! First put the carrot, crab, cucumber and tobiko mayonnaise mixture, add some slices of avocado and drizzle with eel sauce. Top with seaweed and tamagoyaki pieces and enjoy!! Taking these pictures was so difficult, the salad looked amazing and I just wanted to eat it, blogger problems!!

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I hope you enjoy this Kani salad as much as we did, I even had some for lunch the next day (picture below). It’s nice to try new recipes and shake up your routine, this week I encourage you to get out of your comfort zone and try something new!! Have a nice week my friends!!

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Tamagoyaki

Makes 1 roll

Ingredients

  • 3 eggs
  • 1 tbsp. white sugar
  • 1 tsp mirin (sweet cooking rice seasoning)
  • 1 tsp soy sauce
  • Pinch of salt

Directions

  1. Whisk 3 eggs and add 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning) and a pinch of salt. Pass the mixture through a strainer.
  2. Heat a pan (or a japanese omelet pan) over medium high heat and apply oil with a folded paper towel (moistened with vegetable oil)
  3. Pour a thin layer of egg mixture in the pan, tilting to spread evenly (like you were doing a crepe) let it cook and poke the air bubbles. When the bottom is cooked and the top is still soft, start rolling from right to left.
  4. When you’re finish rolling, oil the whole pan with the moistened paper towel and move the omelet to the right.
  5. Pour another thin layer of egg mixture, cover the bottom of the pan and lift a bit your omelet to get some liquid under it. Once the bottom is cooked, start rolling from right to left. Repeat the process until you’re done with the egg mixture.
  6. While still hot, place the omelet on a bamboo mat, wrap it and gently shape it with your hands. Once your tamagoyaki has a nice, tight shape, you can cut it in 1/2″ inch pieces.

 

Eel sauce

Makes approx. ¾ cup

Ingredients

  • 1/3 cup mirin (sweet rice cooking seasoning)
  • 1/3 cup soy sauce
  • 3 tbsp. white sugar

Directions

  1. Mix all ingredients on a pan over medium high heat.
  2. Once it boils, turn your heat down and simmer for 15 minutes, until the sauce have a thickness similar to honey, once it cools down it will get thicker, so don’t get it too thick while cooking it.
  3. Pour the sauce on a bowl and let it cool.

 

Kani Salad

Serves 2-3

Ingredients

  • 1 pack of imitation crab sticks (around 8 sticks)
  • 1 carrot
  • 1 seedless cucumber
  • 1 sliced avocado
  • 1 cup seaweed
  • 2-3 tbsps. tobiko mayonnaise
  • Eel sauce for dressing
  • Tamagoyaki (optional)

Directions

  1. Start by shredding the imitation crab sticks into thin strips. With a potato peeler, slice 1 carrot lengthwise (like noodles)
  2. Cut 1 cucumber into thin sticks (around 3” height) and put them on a strainer. Sprinkle with salt and let them drain over a bowl. After 5 minutes, squeeze the cucumber with your hands to remove any liquid left.
  3. Mix the sliced carrots, shredded imitation crab and cucumber on a bowl with 2-3 tablespoons of tobiko mayonnaise. Taste and adjust mayonnaise if needed.
  4. It’s time to serve!! First put the carrot, crab, cucumber and tobiko mayonnaise mixture, add some slices of avocado and drizzle with eel sauce. Top with seaweed and tamagoyaki pieces.
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4 thoughts on “Spring Kani Salad

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