Delicious Japanese Crab Corn Salad Recipe – Quick and Easy to Make
This Japanese Crab Corn Salad is not only quick to prepare but also a perfect blend of textures and flavors. Follow the steps below to make this delightful dish.
Ingredients
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 cup imitation crab meat (or real crab shredded chicken)
- ¼ cup tobiko (or masago)
- ½ cup Kewpie mayo (or regular mayo)
- 1 tablespoon sesame oil (or olive oil)
- 1 tablespoon soy sauce (or low-sodium soy sauce)
- 1 tablespoon Sriracha (adjust for heat preference)
- 2 green onions (chopped, or substitute with chives)
Instructions
- Prepare Corn: If using fresh corn, boil a pot of water and cook for 3-5 minutes until tender. Drain and let cool. If using frozen corn, thaw it completely. For canned corn, simply drain and rinse.
- Chop Crab Meat: Cut the imitation crab meat into bite-sized pieces. Place in a mixing bowl.
- Combine Ingredients: Add the sweet corn and tobiko to the bowl with the crab meat. Stir gently to combine.
- Make Dressing: In a small bowl, whisk together Kewpie mayo, sesame oil, soy sauce, and Sriracha until smooth and well-combined.
- Mix Dressing with Salad: Pour the dressing over the salad mixture and stir until all ingredients are evenly coated.
- Add Green Onions: Fold in the chopped green onions for a fresh burst of flavor.
- Serve: Enjoy immediately or refrigerate for 30 minutes to let the flavors meld. For the best texture, add green onions just before serving.
Nutrition
Calories: 466kcalCarbohydrates: 32gProtein: 10gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 91mgSodium: 966mgPotassium: 235mgFiber: 1gSugar: 2gVitamin A: 133IUVitamin C: 3mgCalcium: 40mgIron: 2mg