Din Tai Fung Cucumber Recipe -

Din Tai Fung Cucumber Recipe

ZARA

Try this easy and refreshing Din Tai Fung Cucumber Recipe, packed with bold flavors and perfect for any meal or as a tasty side dish.

Prep Time 10

Total Time 10

Course Appetizer, Side Dish

Cuisine Asian, Chinese

Servings 4 servings

Calories 80 kcal

2 Medium Cucumbers – English cucumbers are best for their smooth skin and crisp texture. Peel if desired.
2 Cloves of Garlic – Minced for a savory aromatic flavor.
1 Tablespoon Soy Sauce – Use tamari for a gluten-free option.
1 Tablespoon Sesame Oil – Toasted sesame oil works well for a richer taste.
1 Teaspoon Rice Vinegar – Adds tangy acidity; adjust to taste.
1/2 Teaspoon Sugar – Substitute with honey or a sugar alternative if preferred.
1/2 Teaspoon Chili Oil optional – For a spicy kick, highly recommended but optional.
Sesame Seeds – For garnish toasted if desired.

Wash the cucumbers thoroughly. Peel them if desired, then slice in half lengthwise and cut into 1-inch pieces. Gently smash the pieces with the side of a knife or rolling pin for a signature "smash" texture.

In a small bowl, mix soy sauce, sesame oil, rice vinegar, sugar, and minced garlic. Stir until the sugar dissolves. Add chili oil if desired for some heat.

Place smashed cucumbers in a mixing bowl. Pour the dressing over and toss to coat. Let marinate for 10-15 minutes, or up to 30 minutes for deeper flavor.

Sprinkle sesame seeds on top before serving. Toast the seeds for extra flavor if desired. Toss gently and enjoy!

Nutrition Information (per serving)