Din Tai Fung Cucumber Salad
Persian cucumbers salted, rinsed, and marinated in a soy-sesame-salsa macha dressing for a crisp, cold salad inspired by Din Tai Fung's cucumber appetizer.
Equipment
- Sharp knife
- 2 bowls
- paper towels
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
Instructions
- 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.8 persian cucumbers, kosher salt
- 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.2 tbsp soy sauce, 3 tbsp mirin, 2½ tsp cane sugar, ¼ clove garlic, 2 tsp sesame oil, ½ fresno chile, 1 tbsp salsa macha
- Rinse and Dry: Rinse the cucumbers well under cold water, then pat completely dry with paper towels.
- Marinate: Combine the cucumbers and the marinade, toss to coat evenly, and refrigerate for about 25 more minutes.
- Assemble: Stack the marinated cucumber rounds neatly on a serving plate. Spoon the remaining marinade over the top.
Nutrition
Calories: 203kcal, Carbohydrates: 26g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 2369mg, Potassium: 406mg, Fiber: 1g, Sugar: 16g, Vitamin A: 342IU, Vitamin C: 23mg, Calcium: 43mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.