ingredients

  • 1 head iceberg lettuce or cabbage
  • 1 cucumber sliced into strips
  • 10-12 Kani (crabsticks)
  • 3 Tbsps Tobiko
  • ingredients for the mayo-wasabi dressing:
  • 1/2 cup Japanese mayonnaise
  • 1 Tbsp wasabi
  • 1 Tbsp Japanese vinegar
  • 2 tbsps mirin

steps

  1. Slice lettuce into fine shreds. Slice cucumber into thin strips. Place in a serving bowl and chill in the refrigerator.
  2. Prepare mayo-wasabi dressing: Combine japanese mayonnaise, wasabi, vinegar and mirin.
  3. Thaw frozen kani. Squeeze out excess water. Shred into loose strips.
  4. Spoon dressing over lettuce. Top with kani strips and tobiko.