Crab and wakame salad

Crab and wakame salad

From
Izakaya
Serves
4
Photographer
Chris Chen

Dressing

Ingredients

Quantity Ingredient
2 tablespoons japanese soy sauce
1 tablespoon japanese rice vinegar
2 tablespoons dashi granules
2 tablespoons mirin
3 tablespoons dried shredded wakame
2 lebanese cucumbers
2 teaspoons salt
200g fresh crabmeat
1 teaspoon toasted sesame seeds
pinch dried chilli flakes
lemon wedges, to serve

Method

  1. To make the dressing, combine all the ingredients in a small saucepan. Cook, stirring, over medium heat until the dashi granules have dissolved. Remove from the heat and set aside to cool.
  2. Soak the wakame in a bowl of cold water for 5 minutes, or until soft. Drain well and set aside.
  3. Cut the cucumbers in half lengthways and use a teaspoon to scoop out the seeds. Thinly slice the cucumber into half moons and put in a bowl with the salt and 500 ml water. Stir well to dissolve the salt. Leave for 10 minutes, then drain well and squeeze out as much water as possible from the cucumber.
  4. Combine the wakame, cucumber, crabmeat and dressing in a bowl and toss gently. Sprinkle over the sesame seeds and chilli flakes and serve with the lemon wedges on the side.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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