Din Tai Fung Cucumber Dish That Will Blow Your Mind

recipesbook24

Try thiseasy and refreshing Din Tai Fung cucumber recipe! A perfect balance of crunchy,tangy, and savory flavors—ideal as a side dish or snack.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 people

Course: Side Dish, Appetizer

Cuisine: Taiwanese, Asian

Calories: 80

Main Ingredients:

2 Persian or Japanese cucumbers – These varieties have thin skin minimal seeds, and a naturally crisp texture. If using English cucumbers, remove excess seeds for the best crunch.
1 teaspoon salt – Helps draw out moisture enhancing the cucumbers' crunch.
1 teaspoon sugar – Balances the acidity and enhances the overall flavor.

For the Garlic-Soy Dressing:

1 tablespoon soy sauce – Provides deep umami richness. Use low-sodium soy sauce if preferred.
1 tablespoon rice vinegar – Adds a mild tangy kick. Black vinegar works for a deeper more complex flavor.
1 teaspoon sesame oil – Infuses a nutty aroma and smooth texture.
2 garlic cloves minced – The key to that bold, aromatic punch.
½ teaspoon chili oil optional – For a hint of heat, add more if you like spice.
½ teaspoon toasted sesame seeds – A final touch for extra nuttiness and texture.

Optional Garnishes:

Sichuan peppercorn powder – Adds a tingling numbing spice if you love bold flavors.
Thinly sliced red chili – For a fresh vibrant kick.
Chopped green onions – A mild savory contrast to the tangy dressing.

Step 1: Prepare the Cucumbers

Wash and dry the cucumbers thoroughly. Keeping the skin on adds extra crunch and nutrients.
Trim the ends and cut the cucumbers into bite-sized chunks or thick slices. A slight diagonal cut enhances presentation and allows better absorption of flavors.
Toss with salt in a mixing bowl and let them sit for about 10 minutes. This process draws out excess moisture, making the cucumbers extra crisp.
Rinse the cucumbers under cold water to remove excess salt, then pat them dry with a paper towel.

Step 2: Make the Garlic-Soy Dressing

In a small bowl, mix together soy sauce, rice vinegar, sesame oil, minced garlic, sugar, and chili oil (if using).
Stir well until the sugar dissolves, creating a balanced blend of savory, tangy, and slightly spicy flavors.

Step 3: Marinate & Chill

Combine the cucumbers and dressing in a bowl, tossing gently to ensure every piece is coated.
Cover and refrigerate for at least 15–30 minutes to allow the flavors to develop. The longer they sit, the deeper the flavor!

Step 4: Garnish & Serve

Give the cucumbers a final toss before serving.
Sprinkle with toasted sesame seeds, Sichuan peppercorn powder, or sliced red chili for extra depth.
Serve chilled as a light appetizer, refreshing side dish, or flavorful snack.

Nutrition Information (per serving):