Procedures

1. 1

   Grate the ginger with a microplane grater. Squeeze a tablespoon or so of juice from the ginger, using a strainer as needed.

2. 2

   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.

3. 3

   Toss the cucumber with the salt and set aside for ten minutes. Drain the cucumber in a colander, rinsing quickly with cold water.

4. 4

   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.

5. 5

   Serve the crab on rounds of sliced cucumber. Drizzle more of the dressing on the plates, if desired.