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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
Cook Time 30 minutes
Total Time 45 minutes
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