Japanese Crab Corn Salad. A creamy, simple and delicious salad containing imitation crab meat, corn, sweet fish roe and Kewpie mayo. It’s a great side dish for any meal especially with some sushi. This is like the Kani salad with corn but without the cucumber, ponzu sauce and with fish roe. My salad recipe only takes less than 5 minutes to prepare at home.
1tbspfish roefresh kind (if you are using frozen kind, make sure it’s thawed)
Strain the liquid from your canned corn and add it to a large mixing bowl.
Next peel or chop your crab meat into bite size pieces and add to the mixing bowl with the corn. Mix this together.
Then squeeze Kewpie mayo in the middle of the salad and add 1 tbsp of fish roe over the mayo. Serve and when ready to enjoy, mix everything together.
Tips for making the best salad:
To make the best salad, I would suggest using frozen corn that are cut off the cob already and then boiled and rinsed under cold water. I find they taste better than the canned version. But for speed or if time is of the essence, use canned corn. In the recipe card I will list canned corn since most people are short on time.
Use fresh sweet fish roe. I like using the fresh kind that can be found at Asian grocers that have a fresh sushi section. But if you can’t find it fresh, use the frozen kind.
Kewpie Japanese Mayo is key for this recipe. It has a delicious creamy texture that is sweeter than normal mayonnaise brands. I highly recommend it but if you can’t find this at your Asian grocer, use the normal kind.
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