Vinegared Crab Salad
About This Recipe
|Yield:||4 as a side dish|
|This recipe appears in:||Seriously Asian: How to Take a Fat Hiatus|
- 1/2 pound shelled crab meat
- 1-inch piece of ginger
- 1/2 cup dashi
- 1/2 cup rice vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 cucumber, sliced thinly
- 1 teaspoon salt
Grate the ginger with a microplane grater. Squeeze a tablespoon or so of juice from the ginger, using a strainer as needed.
Combine the ginger juice with the dashi, rice vinegar, soy sauce, and sugar. Stir, then set aside for 10 minutes to let the sugar fully dissolve.
Toss the cucumber with the salt and set aside for ten minutes. Drain the cucumber in a colander, rinsing quickly with cold water.
In a bowl, pour all but a few teaspoons of the dashi-ginger dressing over the crab meat. Gently mix to incorporate, taking care not to break up the sections of crab meat more than necessary.
Serve the crab on rounds of sliced cucumber. Drizzle more of the dressing on the plates, if desired.