Crab & Cucumber Sunomono (Japanese Salad)


Ingredients (serves 2):

For Dressing:

1

Put all ingredients for dressing in a small sauce pan, bring to a boil and set aside. Allow to cool.

2

Slice cucumbers thinly with a mandolin or a knife (if using American cucumber, peel and deseed before slicing). Place in a bowl, add a pinch of salt and mix well.

3

Check and remove any cartilages or shells from crabmeat and cut into bite size pieces. 

4

After dressing cools, squeeze out water from cucumbers and mix in half of the dressing. 

 

5

Place cucumbers and crabmeat in a bowl, pour remaining dressing and mix well.

6

Serve in individual bowls for an authentic presentation.