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Cucumber with Crab/ Kani to Kyuri no Sunomono This refreshing combination of cucumber slices and crabmeat has a tart dressing made with vine­ gar. For variety, you could use shrimp or scallops in place of the crab. Or serve the cucumber alone with the sunomono dressing.

6 oz. canned crab or frozen crab, thawed

1. Thinly slice cucumbers, place in bowl, and sprinkle with salt. Let stand for 5 minutes, then use your hands to gently squeeze water out of cucumbers.

Dressing:

2. Break crab into small pieces.

ø c. rice vinegar

3. In another bowl, combine vinegar, sugar, and soy sauce.

2 cucumbers 1 tsp. salt

2 tbsp. sugar ø tsp. soy sauce sesame seeds (optional)

4. Put cucumber and crab in 4 small bowls and pour on dressing. Sprinkle with sesame seeds, if desired. Preparation time: 15 minutes Serves 4

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Cooking the way japanese  
Cooking the way japanese  
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