Crab and Cucumber Salad with Sweet Vinegar Dressing (Amazu)

Method7 steps · about 15 min

1. 1

   Step 1: Mix the rice wine vinegar (3 tbsp), sugar (2 tbsp) and light soy sauce (½ tsp) in a small jar or bowl until the sugar dissolves.

   Uses 3 tbsp rice wine vinegar · 2 tbsp sugar · ½ tsp light soy sauce

   
2. 2

   Step 2: Sprinkle the ½ tsp salt over the sliced cucumber (1), toss and leave for 10 minutes to wilt.

   Wilt cucumber · 10 minUses 1 cucumber, thinly sliced · ½ tsp salt

3. 3

   Step 3: Squeeze the water from the wilted cucumber and put the cucumber in a mixing bowl.

   Uses Salt-wilted cucumber

4. 4

   Step 4: Break the cooked crab into smaller chunks and some flakes. Set aside a few larger red-edged pieces for the garnish, then put the remaining crab in the bowl with the squeezed cucumber. Keep the reserved pieces refrigerated until serving.

   Uses 100 g cooked crab meat · Squeezed cucumber

5. 5

   Step 5: Cut any long strands of the hydrated wakame (50 g) into bite-sized pieces. Squeeze out excess water and add the wakame to the bowl of cucumber and crab.

   Uses 50 g hydrated wakame · Cucumber and crab for the salad, excluding the reserved garnish

6. 6

   Step 6: Gently mix the cucumber, crab and wakame until evenly distributed.

   Uses Cucumber, crab and wakame in the mixing bowl

7. 7

   Step 7: Divide the salad between two bowls and place the reserved larger crab pieces on top. Serve the amazu in a small jar for adding to taste, or pour your desired amount over the salad before serving.

   Uses Mixed crab, cucumber and wakame salad · Reserved larger cooked crab pieces · Prepared amazu, desired serving amount