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Kani No Sunomono

Flavors.of.Asia's picture
Ingredients
  Cucumber 1⁄2
  Crabmeat 8 Ounce, shell and cartilage removed and flaked
  Vinegar dressing 1 Tablespoon
  White wine vinegar 2 Tablespoon
  Mint/Sweet sherry 2 Tablespoon
  Dashi 2 Tablespoon
  Soy sauce 1 Tablespoon
  Sugar 2 Teaspoon
Directions

Partially peel the cucumber, leaving some long green strips for colour.
Slice as thinly as possible, sprinkle with salt and leave to degorge in a colander for about 30 minutes.
Squeeze out any excess liquid gently with your hands, then dry on kitchen towels.
Arrange the cucumber and crabmeat decoratively in a small shallow dish.
To make the vinegar dressing, combine all the ingredients, beating until they are well blended.
Pour over the cucumber and crabmeat and toss gently so that they are well coated.
Set the dish aside at room temperature to marinate for 30 minutes, tossing gently from time to time.
Carefully drain off any excess dressing before serving.
Sunamon (Vinegared things') can accompany main dishes or be served as an hors d'oeuvre.

Recipe Summary

Cuisine: 
Japanese
Method: 
Tossed

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 390 Calories from Fat 59

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 0.6 g3%

Trans Fat 0 g

Cholesterol 222.8 mg74.3%

Sodium 3875.5 mg161.5%

Total Carbohydrates 30 g10%

Dietary Fiber 2.9 g11.6%

Sugars 16 g

Protein 46 g92.8%

Vitamin A 27.1% Vitamin C 100.6%

Calcium 33.3% Iron 12%

*Based on a 2000 Calorie diet

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Kani No Sunomono Recipe