Ever found yourself craving that crisp, tangy cucumber salad from Din Tai Fung but couldn’t justify another takeout night? Let’s bring that restaurant magic into your kitchen with this easy and quick recipe. Trust me, once you’ve tried this, your kitchen might just become the hottest dining spot in town!
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Why You’ll Love This Cucumber Salad Din Tai Fung Copycat
This isn’t just any cucumber salad. It’s a harmonious blend of crunchy cucumbers, a sweet and savory dressing, and a hint of spice that dances on your palate. Plus, it’s a breeze to make, ensuring you spend less time in the kitchen and more time enjoying your meal.
Ingredients about Cucumber salad Din Tai Fung
For the Salad:
- 8 Persian cucumbers, sliced into ½-inch thick pieces
- 1½ tablespoons kosher salt
For the Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1½ tablespoons mirin
- 1½ tablespoons sesame oil
- 3 cloves garlic, grated or minced
- ½ teaspoon kosher salt
To Serve:
- ½ tablespoon chili oil (adjust to taste)
- ½ tablespoon sesame oil
- 1 fresno chile pepper, minced (optional)
Steps to Create Your Cucumber salad Din Tai Fung Masterpiece
- Prepare the Cucumbers:
- Place the sliced cucumbers in a bowl and sprinkle with 1½ tablespoons of kosher salt. Toss them gently to ensure even coating. Let them sit for about 30 minutes. This process helps draw out excess moisture, ensuring a crisp texture.Platings and Pairings
- After 30 minutes, rinse the cucumbers thoroughly under cold water to remove the salt. Using paper towels or a fresh kitchen towel, pat them dry.
- Craft the Dressing:
- In a separate bowl, combine the rice vinegar, sugar, mirin, sesame oil, grated garlic, and ½ teaspoon of kosher salt. Whisk until the sugar dissolves completely, creating a harmonious blend of sweet, tangy, and savory flavors.
- Marinate the Cucumbers:
- Place the dried cucumber slices into the bowl with the dressing. Gently toss them to make sure they are all coated.
- Cover the bowl and let the cucumbers marinate in the refrigerator for at least 4 hours. If you can resist the temptation, allowing them to marinate overnight will deepen the flavors even more.
- Serve with a Kick:
- Once marinated, arrange the cucumber slices on a serving plate. Drizzle with chili oil and sesame oil for that signature Din Tai Fung zest. If you’re feeling adventurous, sprinkle the minced fresno chile pepper on top for an added spicy kick.
Chef Ella’s Tips for the Perfect Cucumber Salad
- Choosing the Right Cucumbers: Opt for Persian cucumbers as they are seedless, sweeter, and have a thinner skin, making them ideal for this salad. English cucumbers are a good alternative if Persian ones aren’t available.CJ Eats Recipes
- Uniform Slicing: Aim for consistent ½-inch slices. This not only ensures even marination but also gives the salad a professional presentation.CJ Eats Recipes
- Marination Matters: While it’s tempting to dive in immediately, allowing the cucumbers to marinate enhances the depth of flavor. Patience pays off here!
- Spice Level: Adjust the chili oil and fresno chile pepper to your heat preference. Keep in mind that adding more spice afterward is easier than reducing it.
- Presentation Perfection: For that authentic Din Tai Fung look, stack the cucumber slices in a pyramid shape and garnish with a slice of garlic and a piece of pepper on top.
A Personal Touch
I remember the first time I tried this salad at Din Tai Fung; it was love at first bite. The crispness of the cucumbers combined with the flavorful dressing was unforgettable. Recreating it at home became a mission, and after several attempts (and a few kitchen mishaps), this recipe was born. Now, it’s a staple in my household, especially during warm summer days when something light and refreshing is all you crave.
FAQs About Cucumber salad Din Tai Fung
Can I use regular cucumbers instead of Persian? Absolutely! If using regular cucumbers, consider peeling them and removing the seeds to achieve a texture closer to the Persian variety.
How long can I store the marinated cucumbers? This salad is best enjoyed within 2-3 days. To keep it fresh, keep it in the refrigerator in an airtight container.
Is there a substitute for mirin? If you don’t have mirin on hand, a combination of dry white wine and a pinch of sugar can work as a substitute.
Can I make this salad ahead of time? Certainly! In fact, making it a day ahead allows the flavors to meld beautifully. Just ensure it’s stored properly in the refrigerator.
Diving into this cucumber salad is like taking a refreshing culinary journey. It’s simple, flavorful, and brings a touch of gourmet to your everyday meals. So, the next time you’re yearning for that Din Tai Fung experience, remember that your kitchen holds all the magic you need. Happy cooking!
Cucumber Salad Din Tai Fung Copycat
Ingredients
- 8 Persian cucumbers sliced into ½-inch thick pieces
- 1½ tablespoons kosher salt for salting cucumbers
- 3 tablespoons rice vinegar for dressing
- 2 tablespoons sugar for dressing
- 1½ tablespoons mirin
- 1½ tablespoons sesame oil for dressing
- 3 cloves garlic grated or minced
- ½ teaspoon kosher salt for dressing
- ½ tablespoon chili oil to serve, adjust to taste
- ½ tablespoon sesame oil to serve
- 1 fresno chile pepper minced, optional
Instructions
- Place sliced cucumbers in a bowl and sprinkle with 1½ tablespoons of kosher salt. Toss to coat evenly and let sit for 30 minutes to draw out excess moisture.
- Rinse cucumbers thoroughly under cold water to remove salt. Pat dry with a clean towel or paper towels.
- In a separate bowl, whisk together rice vinegar, sugar, mirin, sesame oil, grated garlic, and ½ teaspoon kosher salt until sugar dissolves completely.
- Add the dried cucumbers to the dressing and toss gently to coat all pieces evenly.
- Cover and refrigerate the salad for at least 4 hours, preferably overnight, to allow flavors to develop.
- When ready to serve, arrange cucumbers on a serving plate. Drizzle with chili oil and additional sesame oil.
- Top with minced fresno chile pepper for extra heat, if desired. Serve chilled.