Spicy Cucumbers Recipe, Din Tai Fung Dupe
serves 4 as a side dish, can be doubled. or tripled.
Servings: 4 servings
Calories: 47kcal
Ingredients
for Cucumbers
- 1 pound Persian or other thin-skinned cucumbers
- 2 teaspoons salt
for Sauce
- 2 garlic clove peeled, green germ removed and sliced razor thin
- 1 teaspoon chili oil
- 1 teaspoon toasted sesame oil
- 2 teaspoons tamari or soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar plus more to taste (or other sweetener)
- 2-4 tablespoons warm water
- optional garnish: sliced Fresno pepper or red jalapeño pepper
Instructions
Prepare Cucumbers
- Slice cucumbers crosswise into ¾-inch wide discs. You can make the cucumbers thinner if you prefer.
- Place the sliced cucumbers in a bowl, toss with salt, and let sit for at least 30 minutes, up to 2 hours to draw some of the water out of the cucumbers.
Make Spicy Sauce
- While the cucumbers are draining, make the Spicy Sauce. Combine sliced garlic, chili oil, and sesame oil in a small bowl. With a spoon, very gently press the garlic into the oil against the sides of the bowl to release some of its essence into the oil.
- Add the tamari (or soy sauce), rice vinegar, sugar, and 2 tablespoons warm water and stir until sugar dissolves. Taste. By itself, the sauce should be saltier and sweeter than is comfortable for you. If it tastes way too salty or sweet, add more water, 1 teaspoon at a time.
Assemble Spicy Cucumbers
- Drain the cucumbers, discard the salted water or save for another use though I don't know what, and rinse the cucumbers with fresh water. Pat the cucumbers as dry as possible with a clean kitchen towel.
- Toss cucumbers with the sauce in a bowl. Transfer dressed cucumbers to shallow serving bowl or platter with high sides. You can stack the cucumbers like Din Tai Fung does.
- Pour the sauce over the cucumbers. You can leave the garlic slices with the sauce, or hold them back.
- Garnish the Spicy Cucumbers with a slice of garlic and Fresno pepper if using.
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Notes
This salad prepared with the sauce does not store well. The salted and dressed cucumbers by themselves will keep in air-tight container in the refrigerator for up to one day. The cucumbers will be pickled after a day.
Nutrition
Serving: 1serving | Calories: 47kcal | Protein: 1.1g | Fat: 4.75g | Fiber: 1g