Sometimes when I’m testing a recipe, I can nail it first time around. Not too often, but it does happen. But when I have a take out favorite that I’m trying to replicate and improve in my own way, the testing can take several attempts.
Like the nine attempts it took me to master this muffin recipe.
My Kani Salad recipe is no different. In fact, I lost count at how many times I tested and retested. Countless packages of imitation crab meat, and pounds of English cucumbers. I even went so far as to buy the Kani salad from my favorite Japanese restaurant, bring it home and try to replicate the ingredients.
First challenge was getting the ingredients and texture to be the same – all in matchstick / strands / crunchy. I found a special julienne grater at a cooking supply store that did the trick on the cucumbers. I ended up using that on half of the cucumbers, and cutting the other half into matchstick pieces. Honestly, to keep things easy, either / or will work. The crab, as I found, pulls apart into strands. Done.
Next was nailing down the flavor. I didn’t find any recipes online that list such, but what is found on the top of the Kani Salad from my favorite restaurant is a drizzle of eel sauce. Now don’t be so quick to turn up your nose. This sauce is a combination of sweet and salty, and is the perfect pairing to the Japanese mayonnaise – which is a must, I must add. The toasted panko helps seal the deal.
All in, the salad takes about 10 minutes to make. Easy enough for a quick lunch or serve as an appetizer before dinner. It’s delicious and without further adieu, here is my Kani Salad recipe.