5 Easy Lettuce Recipes with Japanese Flavors! | Chef JA Cooks
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Recipes in this Video
5 recipes
pescatarian
This refreshing salad hails from Japan, where it showcases the delicate flavors of kanikama, or imitation crab, alongside crisp vegetables. It's often enjoyed as a light side dish, especially during warmer months. The sesame dressing adds a nutty richness that complements the fresh ingredients beautifully. Variations of this salad can be found across different regions, adapting to local tastes and available ingredients, making it a versatile favorite.
Ingredients
- ●lettuce
- ●kanikama
- ●cucumber
- ●carrot
- ●radish
- ●sesame oil
- ●soy sauce
- ●rice vinegar
- ●sugar
- ●sesame seeds
- ●green onions
- ●salt
- ●pepper
Instructions
- 1Wash and dry the lettuce, then tear it into bite-sized pieces.
- 2Slice the cucumber and carrot into thin strips.
- 3Julienne the radish and set aside.
- 4In a large bowl, combine the lettuce, kanikama, cucumber, carrot, and radish.
- 5In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, salt, and pepper until well combined.
- 6Drizzle the dressing over the salad and toss gently to combine.
- 7Sprinkle sesame seeds and chopped green onions on top before serving.
Ingredient Alternatives
kanikama
Healthier: real crab meat
Cheaper: surimi
Surimi is a more affordable alternative to real crab meat.
sesame oil
Healthier: olive oil
Cheaper: vegetable oil
Vegetable oil is a cost-effective substitute for sesame oil.
Techniques
mixingslicingwhisking
Equipment
large bowlsmall bowlwhiskknifecutting board
🌶️🌶️🌶️Lowfishsoysesame
Also Known As
Kanikama SaladCrab Stick Salad
Ingredients
- ●8 oz rotini pasta
- ●1 cup cherry tomatoes, halved
- ●1 cup cucumber, diced
- ●1/2 cup red onion, finely chopped
- ●1/2 cup bell pepper, diced
- ●1/2 cup light mayonnaise
- ●2 tbsp apple cider vinegar
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- 2In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and bell pepper.
- 3In a separate small bowl, whisk together the light mayonnaise, apple cider vinegar, garlic powder, salt, and black pepper until smooth.
- 4Pour the dressing over the pasta and vegetable mixture, and toss gently to combine.
- 5Add the chopped parsley and mix again until evenly distributed.
- 6Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7Before serving, give the salad a gentle stir and adjust seasoning if necessary.
- 8Serve chilled as a refreshing side dish or light main course.
Equipment
large potcolandermixing bowlwhiskplastic wrap
Ingredients
- ●2 cups cooked jasmine rice
- ●1 cup mixed seafood (shrimp, squid, and scallops)
- ●1 cup lettuce, chopped
- ●2 tablespoons vegetable oil
- ●2 cloves garlic, minced
- ●1/2 cup green onions, chopped
- ●2 eggs, beaten
- ●2 tablespoons soy sauce
- ●1 tablespoon oyster sauce
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon salt
Instructions
- 1Heat the vegetable oil in a large skillet or wok over medium heat.
- 2Add the minced garlic and sauté until fragrant, about 30 seconds.
- 3Add the mixed seafood to the skillet and cook until they are opaque, about 3-4 minutes.
- 4Push the seafood to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
- 5Add the cooked jasmine rice to the skillet, breaking up any clumps.
- 6Pour in the soy sauce and oyster sauce, stirring to combine all ingredients.
- 7Add the chopped lettuce and green onions, and stir-fry for another 2-3 minutes until the lettuce is wilted.
- 8Season with black pepper and salt to taste.
- 9Remove from heat and serve hot.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●4 cups vegetable broth
- ●1 cup wakame seaweed, rehydrated and chopped
- ●2 cups lettuce, chopped
- ●1/2 cup green onions, sliced
- ●2 cloves garlic, minced
- ●1 tablespoon soy sauce
- ●1 teaspoon sesame oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1In a large pot, heat the vegetable broth over medium heat.
- 2Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 3Stir in the rehydrated wakame seaweed and let it simmer for 5 minutes.
- 4Add the chopped lettuce and green onions to the pot.
- 5Pour in the soy sauce and sesame oil, stirring to combine.
- 6Season with salt and black pepper to taste.
- 7Allow the soup to simmer for an additional 3-5 minutes until the lettuce is wilted.
- 8Remove from heat and let it cool slightly before serving.
- 9Serve hot, garnished with additional green onions if desired.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
Ingredients
- ●14 oz firm tofu, cubed
- ●2 cups mixed vegetables (bell peppers, broccoli, carrots)
- ●2 tbsp shio kombu
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1 tbsp vegetable oil
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 green onions, chopped
Instructions
- 1Press the tofu to remove excess moisture, then cut it into cubes.
- 2Heat vegetable oil in a large pan or wok over medium-high heat.
- 3Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- 4In the same pan, add sesame oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
- 5Add the mixed vegetables to the pan and stir-fry for about 3-5 minutes until they are tender but still crisp.
- 6Return the tofu to the pan and add shio kombu, soy sauce, black pepper, and salt. Stir well to combine.
- 7Cook for an additional 2-3 minutes to heat through and allow flavors to meld.
- 8Remove from heat and garnish with chopped green onions before serving.
- 9Serve hot over rice or noodles if desired.
Equipment
large panwokspatulacutting boardknife
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