Kani Stick Salad

Make this Jap-joint favorite right in your own kitchen. The secret? Don’t settle for regular mayo—make sure to use the Japanese kind.

Serves 2  
Prep Time 10 minutes


3 leaves iceberg or leaf lettuce
1/4 cup Japanese (or regular) cucumber
2 kani sticks
3 1/2 tablespoons Japanese mayonnaise
kani sticks and Japanese mayonnaise for topping   
1 1/2 tablespoons tobiko (fish roe) for topping  


1  Take the lettuce and cucumber and slice thinly to about matchstick-width strips.

2  Cut kani sticks in half lengthwise and break apart into very thin strips.

3  In a bowl, mix together lettuce, cucumber, and kani strips, and mayonnaise in equal parts.

4  Drizzle salad with mayonnaise, and top with kani sticks and tobiko.

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