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
Place the cucumber on a cutting board and slice it into thick rounds.
⏱️ 2 min
- 2
Lay the cucumber slices flat on the cutting board and use the side of a knife to firmly smash each piece. This helps them absorb the dressing better.
⏱️ 3 min
- 3
Transfer all the smashed cucumber pieces into a medium-sized bowl.
⏱️ 1 min
- 4
Add 1/2 tablespoon of salt to the cucumbers and toss thoroughly to ensure they are evenly coated.
⏱️ 1 min
- 5
Cover the bowl with plastic wrap and let it sit for 10 minutes. This allows the salt to draw out excess water from the cucumbers.
⏱️ 10 min
- 6
After 10 minutes, uncover the bowl and carefully drain the accumulated liquid from the cucumbers into the sink.
⏱️ 1 min
- 7
Firmly squeeze the cucumbers with your hands to remove any remaining excess water. This step is crucial for crunchy cucumbers.
⏱️ 2 min
- 8
Place the squeezed, drained cucumbers into a clean bowl.
⏱️ 1 min
- 9
Add the 2 cloves of grated garlic, 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, 1/2 tablespoon of sugar, 1/2 tablespoon of chili oil, and 1/2 tablespoon of sesame oil to the bowl with the cucumbers.
⏱️ 2 min
- 10
Mix all the ingredients thoroughly with a spoon until everything is well combined and the cucumbers are evenly coated with the dressing.
⏱️ 2 min
- 11
Transfer the cucumber salad to a serving dish. Optionally, garnish with sesame seeds before serving.
⏱️ 1 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
Place the cucumber on a cutting board and slice it into thick rounds.
⏱️ 2 min - 2
Lay the cucumber slices flat on the cutting board and use the side of a knife to firmly smash each piece. This helps them absorb the dressing better.
⏱️ 3 min - 3
Transfer all the smashed cucumber pieces into a medium-sized bowl.
⏱️ 1 min - 4
Add 1/2 tablespoon of salt to the cucumbers and toss thoroughly to ensure they are evenly coated.
⏱️ 1 min - 5
Cover the bowl with plastic wrap and let it sit for 10 minutes. This allows the salt to draw out excess water from the cucumbers.
⏱️ 10 min - 6
After 10 minutes, uncover the bowl and carefully drain the accumulated liquid from the cucumbers into the sink.
⏱️ 1 min - 7
Firmly squeeze the cucumbers with your hands to remove any remaining excess water. This step is crucial for crunchy cucumbers.
⏱️ 2 min - 8
Place the squeezed, drained cucumbers into a clean bowl.
⏱️ 1 min - 9
Add the 2 cloves of grated garlic, 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, 1/2 tablespoon of sugar, 1/2 tablespoon of chili oil, and 1/2 tablespoon of sesame oil to the bowl with the cucumbers.
⏱️ 2 min - 10
Mix all the ingredients thoroughly with a spoon until everything is well combined and the cucumbers are evenly coated with the dressing.
⏱️ 2 min - 11
Transfer the cucumber salad to a serving dish. Optionally, garnish with sesame seeds before serving.
⏱️ 1 min