Preparation:
peel cucumber lengthwise, leaving a few narrow flutes, for color rub with 2 tablespoons salt set onto paper towels and allow to drain for 15 minutes rinse well to free of salt, drain, and pat dry trim the ends and remove core with apple corer or melon baller blanch watercress in boiling water for 15 seconds rinse in ice water and drain slit the cucumber down one side only carefully spread apart and stuff with crab, warercress, and ginger press gently but firmly to seal cut into 1/2-inch thick slices arrange onto a serving platter combine vinegar, dashi, sugar, soy, and salt in a saucepan, over a medium flame sprinkle lightly with msg heat and stir to a boil remove from heat, set aside to cool serve the kani kyuri ikomi (crab stuffed cucumber) at room temperature, with the sambai-zu in tiny sauce cups to the side |
