Din Tai Fung Cucumbers
Din Tai Fung Cucumbers
Ingredients
- 1 pound cucumber
- 1/2 tablespoon salt
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon sugar
- 2 garlic, cloves, grated
- 1/2 tablespoon chili oil
- 1/2 tablespoon sesame oil
- as needed sesame seeds, for garnish (optional)
Instructions
- 1
Lay a cucumber flat on a cutting board. Place two chopsticks parallel on either side of the cucumber to act as guides. Slice the cucumber into thin, even pieces, ensuring not to cut all the way through due to the chopsticks. The slices should remain connected at the bottom.
⏱️ 5 min
- 2
Flip the cucumber over. Cut the cucumber diagonally into thin, even pieces, again using chopsticks as guides to prevent cutting all the way through. The cucumber should now be sliced into a spiral pattern, but still connected. Repeat this process for all cucumbers. Transfer the spiraled cucumbers to a large mixing bowl.
⏱️ 5 min
- 3
Add 1/2 tablespoon of salt to the cucumbers in the bowl. Mix well, ensuring the salt is evenly distributed. Let the cucumbers sit for 10 minutes to draw out excess water.
⏱️ 1 min
- 4
After 10 minutes, firmly squeeze the cucumbers to remove as much liquid as possible. You can use your hands to press the cucumbers against the side of the bowl to release water.
⏱️ 2 min
- 5
In a separate small bowl, combine the light soy sauce, rice vinegar, sugar, grated garlic, chili oil, and sesame oil. Whisk all dressing ingredients together until well combined and the sugar has dissolved.
⏱️ 5 min
- 6
Pour the prepared dressing over the squeezed cucumbers. Toss everything together until the cucumbers are evenly coated with the dressing. Transfer the dressed cucumbers to a serving dish. Garnish with a sprinkle of sesame seeds, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Din Tai Fung Cucumbers
- 1 pound cucumber
- 1/2 tablespoon salt
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon sugar
- 2 garlic, cloves, grated
- 1/2 tablespoon chili oil
- 1/2 tablespoon sesame oil
- as needed sesame seeds, for garnish (optional)
Instructions
- 1
Lay a cucumber flat on a cutting board. Place two chopsticks parallel on either side of the cucumber to act as guides. Slice the cucumber into thin, even pieces, ensuring not to cut all the way through due to the chopsticks. The slices should remain connected at the bottom.
⏱️ 5 min - 2
Flip the cucumber over. Cut the cucumber diagonally into thin, even pieces, again using chopsticks as guides to prevent cutting all the way through. The cucumber should now be sliced into a spiral pattern, but still connected. Repeat this process for all cucumbers. Transfer the spiraled cucumbers to a large mixing bowl.
⏱️ 5 min - 3
Add 1/2 tablespoon of salt to the cucumbers in the bowl. Mix well, ensuring the salt is evenly distributed. Let the cucumbers sit for 10 minutes to draw out excess water.
⏱️ 1 min - 4
After 10 minutes, firmly squeeze the cucumbers to remove as much liquid as possible. You can use your hands to press the cucumbers against the side of the bowl to release water.
⏱️ 2 min - 5
In a separate small bowl, combine the light soy sauce, rice vinegar, sugar, grated garlic, chili oil, and sesame oil. Whisk all dressing ingredients together until well combined and the sugar has dissolved.
⏱️ 5 min - 6
Pour the prepared dressing over the squeezed cucumbers. Toss everything together until the cucumbers are evenly coated with the dressing. Transfer the dressed cucumbers to a serving dish. Garnish with a sprinkle of sesame seeds, if desired.
⏱️ 2 min