Taraba Salad OKKU

As much as we would love to, it’s not financially feasible for us to dine out every night at OKKU restaurant. However, it is still possible to have a flavour of the restaurant’s cuisine in our own home courtesy of this fabulous tasty and healthy recipe. 



75g  King crab (poached in boiling water for 5 minutes and rested for 25 minutes and peeled)

35g Avocado

20g Burdock roots ( fried)

2g French marigold flower

40ml  Yuzu Avocado Dressing

20g Asain Petite mix

2g Chive

10g Baby Spinach

30g Cucumber

20g Roquette

Yuzu Avocado Dressing: (Blended)

175g Canned tomatoes

250ml Tomato juice

9ml Truffle Oil

11ml Lemon Juice

5ml Lime Juice

7ml White Vinegar

30ml Soya Bean Oil

20g Red Onion Fried

25ml Water

13ml Yuzu Juice

6g Avocado

7g Sugar

2.5g Salt –

0.5g Black Pepper


1. Mix together avocado, cucumber, baby spinach, roquette leaf and Asian petite with 30g of the dressing, and toss it.

2. Start plating the salad.

3. Using same bowl add king crab and remainder of the salad dressing and toss.

4. Sprinkle chopped chive and start placing fried burdock strips.

5. Finish with a sprinkle of the French Marigold Flower.

Alternatively,  try the real thing for yourself visit OKKU

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