Din Tai Fung Cucumber Salad
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- Total time
- 60 min
- Serves
- 2
- Cuisine
- Asian
Ingredients
- 8 persian cucumbers
- kosher salt
- 2 tbsp soy sauce
- 3 tbsp mirin
- 2½ tsp cane sugar
- ¼ clove garlic (finely grated)
- 2 tsp sesame oil
- ½ fresno chile (sliced)
- 1 tbsp salsa macha (or chili crisp)
Steps
- 1
Prep the Cucumbers: Slice the cucumbers into thick rounds. Add them to a bowl, season generously with kosher salt, and refrigerate for 20 to 25 minutes to draw out excess moisture.
- 2
Make the Marinade: In a mixing bowl, combine the soy sauce, mirin, cane sugar, garlic, sesame oil, Fresno chile, and salsa macha. Stir until the sugar dissolves.
- 3
Rinse and Dry: Rinse the cucumbers well under cold water, then pat completely dry with paper towels.
- 4
Marinate: Combine the cucumbers and the marinade, toss to coat evenly, and refrigerate for about 25 more minutes.
- 5
Assemble: Stack the marinated cucumber rounds neatly on a serving plate. Spoon the remaining marinade over the top.
Source: foodmymuse.com·Own this recipe or photo? Request removal