Din Tai Fung-Inspired Cucumbers: A Refreshing and Savory Appetizer

I’m sharing a simple yet iconic dish inspired by the legendary Din Tai Fung: their famous marinated cucumbers. Crisp, cool cucumbers are coated in a savory, garlicky marinade with a touch of sweetness, creating a perfectly balanced appetizer or side dish. If you’ve ever tasted these, you know they’re irresistibly refreshing!

The inspiration for this recipe comes from the signature flavor profile of Din Tai Fung’s cucumbers: light, savory, garlicky, with just the right amount of crunch. This dish is perfect as a starter, a snack, or a side to pair with your favorite dumplings or noodles. Ready to bring restaurant magic to your kitchen? Let’s dive in!

Din Tai Fung Cucumbers

Din Tai Fung-Inspired Cucumbers are a refreshing, savory dish of crisp cucumber slices marinated in a garlicky soy sauce dressing with sesame oil and a hint of sweetness.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Snack

Cuisine Asian

Servings 4

Calories 59 kcal

Ingredients

  

• 3 medium cucumbers English or Persian work best, sliced into thick rounds
• 1 tbsp salt
• 3 cloves garlic finely minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp chili oil optional, for heat
• 1/4 tsp toasted sesame seeds optional, for garnish

Instructions

 

Prep the Cucumbers

• Place the sliced cucumbers in a colander and sprinkle with 1 tablespoon of salt.
• Toss to coat evenly and let sit for 10-15 minutes.
• This step helps draw out excess water, keeping the cucumbers crisp and intensifying their flavor.
• Rinse the cucumbers under cold water to remove the salt, then pat them dry with paper towels.

Make the Marinade

• In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili oil (if using).
• Stir until the sugar is dissolved.

Marinate the Cucumbers

• Place the dried cucumber slices in a large bowl or zip-top bag.
• Pour the marinade over the cucumbers and toss until evenly coated.
• Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve and Garnish

• Before serving, toss the cucumbers again to redistribute the marinade.
• Transfer to a serving plate and sprinkle with toasted sesame seeds if desired.

Notes

And there you have it! Your Din Tai Fung-Inspired Cucumbers are ready.

This dish is perfect as a starter for any meal, a refreshing snack, or a side dish for dumplings, fried rice, or noodle dishes. It’s quick, easy, and absolutely delicious.

 

A few tips from my kitchen to yours:

• For a spicy kick, add extra chili oil or a pinch of red pepper flakes.
• This dish tastes even better the next day as the flavors deepen, so feel free to make it ahead of time.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutritional Info (per serving, assuming 4 servings):

• Calories: 60
• Protein: 1g
• Fat: 3g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g

Keyword Din Tai Fung Cucumbers

Bringing It All Together:

So, there you have it – Din Tai Fung-Inspired Cucumbers, a simple yet flavorful dish that captures the essence of this restaurant favorite. I hope you enjoy this recipe as much as I do. It’s a fantastic way to elevate the humble cucumber into something truly special. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.