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Spicy Kani Salad with Toasted Panko and Tobiko Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 67 reviews
  • Author: Ivy
  • Prep Time: 8 minutes
  • Cook Time: 4 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Japanese

Description

This Spicy Kani Salad is a quick and flavorful Japanese-inspired dish featuring shredded imitation crab sticks, crunchy toasted panko, fresh cucumber, and a creamy, spicy Kewpie mayo dressing enhanced with Sriracha and soy sauce. Finished with vibrant tobiko roe, this salad offers a delightful combination of textures and a zesty kick, perfect as a light appetizer or side dish.

Ingredients

Salad Ingredients

  • 8 Kani kamaboko sticks (imitation crab sticks)
  • 2 tbsp Tobiko (Japanese roe)
  • 1 small cucumber (thinly sliced or julienned)
  • 3 tbsp Panko breadcrumbs
  • 1 tsp Neutral oil (vegetable, grapeseed, or olive oil)

Spicy Mayo Sauce

  • 3 tbsp Japanese Kewpie mayo
  • ½ tbsp Sriracha
  • 2 tsp Soy sauce
  • 2 tsp Mirin

Instructions

  1. Toast the Panko: Heat a skillet over medium heat and add 1 teaspoon of neutral oil. Add 3 tablespoons of panko breadcrumbs and stir constantly to evenly coat them with oil. Cook the breadcrumbs until they turn a golden brown color, then transfer them to a bowl to cool.
  2. Make Spicy Kewpie Sauce: In a small bowl, combine 3 tablespoons of Japanese Kewpie mayo, ½ tablespoon of Sriracha, 2 teaspoons of soy sauce, and 2 teaspoons of mirin. Whisk well until the ingredients are fully incorporated. For a milder version, omit the Sriracha.
  3. Combine Ingredients: Use two forks to gently shred the 8 kani kamaboko sticks and place them into a mixing bowl. Add 2 tablespoons of tobiko and the thinly sliced or julienned cucumber. Pour the prepared spicy mayo sauce over these ingredients. Toss gently but thoroughly to coat all components evenly. Add the toasted panko breadcrumbs and toss once more to distribute.
  4. Garnish and Serve: Transfer the mixed salad to a serving bowl. Top with extra tobiko and toasted panko for garnish. Serve immediately to enjoy the best texture and flavor.

Notes

  • For a gluten-free version, use gluten-free panko and ensure the soy sauce is gluten-free.
  • Adjust the amount of Sriracha to control the heat level or omit for no spice.
  • This salad is best served fresh to maintain the crunch of the toasted panko.
  • Use fresh cucumber and drain excess moisture to keep the salad crisp.
  • Kani sticks can be substituted with real crab meat if preferred.

Find it online: https://ivysrecipes.com/spicy-kani-salad-with-toasted-panko-and-tobiko-recipe/