Japanese cucumber salad

Konnichiwa, gourmets! Today, Japanese cucumber salad with crab sticks (meat) is in the recipes. Incredibly light and delicious salad from the land of the rising sun.

Salad with cucumber and crab meat is a traditional dish of Japanese cuisine with a unique taste of dressing based on rice vinegar, Dashi broth and sugar. If you do not have Dashi broth at hand, then you can not use it, but you can not do without the rest of the ingredients.

How to make a cucumber salad with crab sticks

Ingredients

• Long – fruited cucumber
• Salt
• Wakame Algae
• Crab meat or sticks
• Rice vinegar
• Sugar
• Soy sauce
• Dashi broth
• White sesame

Japanese cucumber Salad with crab sticks recipe

Peel the cucumber, leaving strips of peel. Thinly cut it into round slices. We cover these slices with salt. Rinse and squeeze with your hands.
We soak the algae, when it swells, squeeze it out with our hands and cut it into large slices.
Crab meat is cut along the fibers.
Salad dressing: mix rice vinegar, soy sauce, sugar, Dashi broth. Bring to a boil and dissolve the sugar. Let it cool down before dressing the salad.
Mix the ingredients and pour the dressing. We mix and eat with pleasure.
You may be interested in Japanese potato salad and Kani Salad.

Recipe type: Salads

Recipe type: Japanese

Yield: 3

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Ingredients:

Cucumber – 1 piece

Wakame seaweed – 1 tablespoon

Crab meat – 200 grams

Rice vinegar – 3 tablespoons

Sugar – 1 tablespoon

Soy sauce – 0.5 teaspoons

White sesame – 1 tablespoon

Salt — 1 tablespoon

Dashi — 2 tablespoons

Directions:

1. Peel the cucumber with a vegetable peeler, leaving a small distance between the strips.

2. Thinly slice the cucumber into round slices. You can use a berner grater for vegetables.

3. Put the cucumber slices in a deep cup and sprinkle with salt. Leave for 5 minutes.

4. Rinse the cucumbers in cold water and squeeze as much as possible with your hands.

5. Soak the Wakame algae in water at room temperature for 10 minutes. Then drain the water and cut into large pieces.

6. Crab meat or chopsticks thinly along the fibers.

7. Salad dressing: in a saucepan, mix rice vinegar, soy sauce, sugar, Dashi broth.

8. The saucepan with the dressing must be heated on the stove until the sugar completely dissolves. Allow to cool slightly.

9. In a deep bowl, mix cucumbers, crab sticks, Wakame seaweed and sesame seeds.

10. Pour the salad dressing. Mix it up. Done.