Kani Salad

Ingredients

• 300g Surimi sticks (imitation crab sticks)
• 1 Medium cucumber, julienned
• 1 Medium carrot, julienned
• 1 Whole daikon radish
• 3 Tbls Kewpie mayonnaise
• 1.5 Tbls Obento brand ponzu sauce
• 1/2 Tbls Sriracha sauce
• 1 Tsp soy sauce
• TO SERVE:
• 1/2 Cup panko bread crumbs
• 1 Tbls Crispy shallots
• 1 Tbls Toasted sesame seeds
• Sriracha pearls
• Snow pea sprouts

Method

1. We are using a vegetable sheeter in this recipe. You can also serve the salad on a plate instead of wrapped in a daikon tube.
2. Cut the daikon from the thick end to fit your vegetable sheeter and turn the handle until you have peel free radish showing. discard the peel. Sheet the daikon until you reach the end, don't worry too much if the sheets break now and then as you only need 4 sheets approximately 15cm long. Set aside.
3. If you are not using a sheeter then julienne about 1/4 of the daikon and add this to your salad mixture.
4. Shred the surimi sticks and place in a bowl with the cucumber and carrot. Mix to combine.
5. In a small bowl or jug mix together the mayonnaise, ponzu sauce, sriracha sauce and soy sauce until well combined.
6. Pour the mayonnaise mixture into the salad mixture and make sure its thoroughly combined.
7. TO SERVE:
8. Trim 4 daikon sheets into rectangles about 15cm x 10cm. Fill with a 1/4 of the crab mixture each and roll up. Place the daikon roll on the plate standing upright.
9. Combine the panko, crispy shallots and sesame seeds in a small bowl and Place them around the daikon roll.
10. Top the roll with sriracha pearls (if using) and snow pea sprouts.
11. Enjoy !!!
12. NOTE:
13. If you aren't using daikon sheets then you can serve your salad on a plate or in a bowl and scatter some of the panko mix and sriracha pearls over the top. Or try serving in lettuce cups to make it a little more "fancy"

Product used in recipe

• Obento - Ponzu Sauce