Abby's Kitchen Food Recipe


April 22, 2017


Okay, so I kind of forgot that it’s not Lent anymore. I got so used to seafood Fridays. Then when I was preparing my salad, I realized, hey I don’t need to abstain anymore! Haha! πŸ™‚

Anyway, even if it’s not required to abstain, seafood is my favorite and I can eat it everyday. Aside from seafood, my family and I absolutely LOVE Japanese food. Especially…ahem, ME. My mom would sometimes tell me to avoid eating Japanese for a while because I might get worms from all the sashimi and sushi haha! Even my daughter has developed fondness for Japanese cuisine. At two years old, she can devour 3 pieces of Ebi Tempura with Chahan and finish half a bowl of Ramen! Like mother like daughter! πŸ™‚

Unfortunately, Japanese cuisine is very difficult to create at home. Apart from the tedious preparations and hard to find ingredients, the way of cooking is unique and I think only authentic Japanese and the chefs who studied their techniques can create really good Japanese dishes. You can always try, but I never bothered to do so anymore. Just go to your favorite Japanese restaurant and enjoy!

EXCEPT, there’s this one dish that is relatively easier to prepare because it is just an appetizer – the KANI SALAD.

Let me share with you my quick and easy Kani Salad recipe.Β Here it goes:




2 large cucumbers

1 pack of fresh lettuce

1 ripe mango

1 pack of Ocean Stick Kani (used half)

Japanese Mayonnaise

1 Tbsp. of Wasabi paste

1 Tbsp. of Kewpie Sesame Dressing



  1. Wash your veggies thoroughly and peel the cucumbers.

  1. Remove the seeds of the cucumbers and slice them into thin strips.

Please pardon the uneven sizes and thickness. I am not a chef, okay? This is the most tedious part. But if you have a slicer like a mandolin, then lucky you! Please use it and make your life easier.

  1. Chop the lettuce and slice the mangoes to your desired size and thickness.
  2. Shred the Kani into very thin strips with your hands. The more the merrier! I used half of the pack.
  3. Mix them all together and drizzle Japanese Mayonnaise as many or as little as you want.

  1. Get a separate bowl and make additional dressing for those who like it spicy (I love wasabi!)Β 4 Tbsps. of Japanese Mayonnaise + 1 Tbsp. Wasabi + 1 Tbsp. Kewpie Sesame Dressing


*Tip: The Wasabi powder has more authentic taste than the paste but it’s more difficult to prepare. The Sesame Dressing is not a usual ingredient will add a little more flavor too.

  1. Mix, arrange, serve, and enjoy!


Preparation Time

30 minutes (15 mins. for the washing peeling and chopping of cucumber etc., 5 mins. for the kani, and another 10 mins. for the dressing and mixing them all together.)

Serving Size

Serves 4 people as an appetizer not a full meal, except if you’re on diet


You see, I have a “Jamie Oliver style” of cooking. I hope you don’t mind that I’m not strict with measurements. I don’t really use measuring cups or spoons. You’ll see that more when I start making videos.

This may not look restaurant grade but I’m glad everyone I served loved it. I hope you get to make your own Kani Salad too!

Have a great kitchen time, guys! πŸ™‚



Chef Wannabe,


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