Kani No Sunomono Recipe
Ingredients
| Cucumber | 1/2 | |
| 8 oz. crabmeat, shell and cartilage removed and flaked | ||
| VINEGAR DRESSING | ||
| White wine vinegar | 2 Tablespoon | |
| 2 Tbs. mirin or sweet sherry | ||
| Dashi | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
Directions
Partially peel the cucumber, leaving some long green strips for colour.
Slice as thinly as possible, sprinkle with salt and leave to degorge in a colander for about 30 minutes.
Squeeze out any excess liquid gently with your hands, then dry on kitchen towels.
Arrange the cucumber and crabmeat decoratively in a small shallow dish.
To make the vinegar dressing, combine all the ingredients, beating until they are well blended.
Pour over the cucumber and crabmeat and toss gently so that they are well coated.
Set the dish aside at room temperature to marinate for 30 minutes, tossing gently from time to time.
Carefully drain off any excess dressing before serving.
Sunamon (Vinegared things') can accompany main dishes or be served as an hors d'oeuvre.
Slice as thinly as possible, sprinkle with salt and leave to degorge in a colander for about 30 minutes.
Squeeze out any excess liquid gently with your hands, then dry on kitchen towels.
Arrange the cucumber and crabmeat decoratively in a small shallow dish.
To make the vinegar dressing, combine all the ingredients, beating until they are well blended.
Pour over the cucumber and crabmeat and toss gently so that they are well coated.
Set the dish aside at room temperature to marinate for 30 minutes, tossing gently from time to time.
Carefully drain off any excess dressing before serving.
Sunamon (Vinegared things') can accompany main dishes or be served as an hors d'oeuvre.
Chef
