Description
Din Tai Fung Cucumber Recipe! This easy recipe delivers bold, garlicky, and refreshing flavors every time.
Ingredients
Fresh Ingredients:
- Cucumbers: Persian cucumbers are ideal because they’re small, thin-skinned, and super crunchy. If you can’t find them, English cucumbers are a great substitute. Avoid regular wax-coated cucumbers—they’re less crisp and have a thicker skin.
- Garlic: Fresh garlic is non-negotiable here. It’s the backbone of the dish’s bold flavor.
Pantry Staples:
- Soy Sauce: This adds depth and saltiness. Go for a good-quality soy sauce for the best results.
- Rice Vinegar: A lit bit of acidity livens up the taste.
- Sesame Oil: The nutty aroma ties everything together.
- Sugar: Balances the salt and vinegar, giving the marinade a slightly sweet edge.
- Chili Oil (Optional): If you like a little kick, chili oil adds a gentle heat that doesn’t overpower the other flavors.
- Sesame Seeds: Optional but highly recommended for garnishing; they add a gentle crunch and nuttiness.
Instructions
Cut your cucumbers into ¾-inch thick discs for that perfect bite-sized shape. If you prefer a fancier presentation, slice them diagonally instead.
Put cucumber slices in a bowl and add 2 teaspoons of salt. Let them sit for 30 minutes, although up to 4 hours is fine if you can spare the time. The salt draws out moisture so the cucumbers can stay super crisp even when soaking in the spicy dressing.
In a small bowl, combine sliced garlic, chili oil, and sesame oil. Press the garlic to release its flavor, then add tamari, rice vinegar, sugar, and warm water. Stir until the sugar dissolves and adjust with more water if needed. The sauce should be slightly saltier and sweeter than usual.
Drain the bowl to remove the water released by the cucumbers. Rinse the cucumber slices with fresh water to remove excess salt, then pat them completely dry using a clean kitchen towel.
Put back the dried slices of cucumber into the bowl. Pour the spicy sauce over the cucumber and toss until each piece is perfectly coated.
Spoon the dressed cucumbers into a shallow serving dish or platter with high edges. For that extra fancy touch (or drama) in presentation, arrange the cucumber slices on top of each other like they do at Din Tai Fung. Drizzle any residual dressing over the cucumbers. The garlic slices can also be left in the sauce or removed, depending on
Notes
- Use a mild chili for a less spicy kick.
- Adjust the amount of sauce based on personal preference.
- Garnish with fresh herbs for added color and flavor.
- Prep Time: 20 minutes
- Cook Time: (No cooking required)
- Category: Lunch
- Method: marinating
- Cuisine: asian
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 50
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad, spicy cucumber, Asian cucumber dish, quick cucumber recipe, vegan cucumber dish, healthy cucumber recipe