Wakame Seaweed, Crab Stick and Daikon Radish Salad with Onion Dressing
I have heard that kanikama (crab stick?) is known and used even outside Japan and often called "surimi" in some of European countries, right? I love it in salad or rolled sushi, though I was not too crazy about its artificial red color. (This crab stick in the above photo was colored with lycopene. At least, that's what the package says.)
Anyways, I bought some newly harvested onions last weekend to try this onion dressing recipe (Japanese) I had found on the net recently. It sounds like using newly harvested onions makes a big difference for this recipe, so I bought four of them. Actually I didn't need that many, but it was four-in-one bag deal, so no other choice.
This dressing is so good but a little too sweet for me. Next time I'm going to use less sugar. When using as-is, I love it so much with tomatoes, cucumbers and daikon radish. It's very good with seafood/fish-cake products, too, like in the photo above, but I wasn't too impressed when used it with kaibashira (eye of scallop?) and corn.
Also, according to many "reports" from the readers of that site, this seems to be a versatile dressing. It must be handy to keep this in the fridge in a big plastic bottle so that I can add different flavors when I use it for different types of salad. I'm looking forward to playing with different ideas. Maybe herbs or sesame paste, soy sauce... even mustard or wasabi?... ;)
Categories: Western-inspired, Japanese