Crabmeat, Cucumber, and Radish Salad

Name: Crabmeat, Cucumber, and Radish Salad (Kani to Kyūri no Sunomono)
Cuisine: Japan
Ingredients: 5-6 ounces fresh crab lumpmeat or imitation crab legs; 5-6 ounces fresh crab lumpmeat or imitation crab legs; 3-4 blemish-free red radishes; 1 slender unwaxed cucumber, about 4 inches long; ¼ cup rice vinegar; 1 tablespoon usukuchi shōyu (light soy sauce); 1 teaspoon mirin (syrupy rice wine)

Kani to Kyūri no Sunomono

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

A few tart mouthfuls of seafood and crisp vegetables are often served with other grilled, fried, or steamed entrées in Japan.

Ingredients

5-6 ounces fresh crab lumpmeat or imitation crab legs
3-4 blemish-free red radishes
1

Asia
Japan
Starter
Pescatarian

Method

Pick over the crabmeat to remove all traces of cartilage, or cut the imitation crab legs into ½-inch lengths and flake the meat.
Trim off the top and bottom of each radish, then slice them into paper-thin circles. Stack several of these circles on each other and slice them into thin thread-like julienne strips. The strips will be white, tipped with bright red.