Din Tai Fung Cucumber Salad
Serves 2
15 mins prep
45 mins Fridge Time
60 mins total
Din Tai Fung Cucumber Salad 💚 The original from Din Tai Fung uses their signature chili oil but I used my salsa macha instead ✨♥️. From what I learned, they don’t use soy sauce but I liked it with!
Salt the Cucumbers: Slice the cucumbers into rounds that are not too thin. Add them to a bowl, season generously with kosher salt, and refrigerate for 20 to 25 minutes to draw out excess moisture.
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.
tbsp soy sauce
tbsp mirin
tsp cane sugar
clove garlic
tsp sesame oil
fresno chile
tbsp salsa macha
Rinse and Dry: Rinse the cucumbers well under cold water to remove excess salt, then pat completely dry with paper towels.
Marinate: Add the dried cucumbers to the marinade, toss to coat evenly, and refrigerate for another 20 to 25 minutes.
Stack the marinated cucumber rounds neatly on a serving plate. Spoon the remaining marinade over the top.
