Last Updated on August 19, 2023
If you’ve ever been to Din Tai Fung, one of the most popular Chinese restaurants in the world, then you know that their cucumber dish is a must-try.
This fresh and flavorful combination of crunchy, tangy, and slightly sweet cucumbers has become an iconic part of many meals.
Now you can recreate this deliciousness at home with this simple yet delicious recipe! Enjoy your homemade Din Tai Fung cucumber dish with friends and family for a unique and special meal.
Table of Contents
What is Din Tai Fung Cucumber?
Din Tai Fung cucumbers are a classic Chinese-style cucumber dish served at a famous Taiwanese restaurant in Beijing, China.
The dish consists of thin slices of cucumbers marinated in a light soy sauce, rice vinegar, and sugar mixture. It’s then tossed with garlic, chili oil, and sesame oil for an extra punch of flavor.
What does it taste like?
This dish has a refreshing and crisp texture from the cucumbers, balanced out by the saltiness from the soy sauce and sweetness from the rice vinegar and sugar.
The chili oil and sesame oil add a warmth and nutty flavor that helps to bring out the other ingredients in this dish. Also, the addition of garlic adds a hint of spiciness that rounds out the flavor.
How did I first get introduced to the Din Tai Fung Cucumber?
I was first introduced to Din Tai Fung Cucumber when I visited the renowned restaurant of the same name in Beijing. Located in a historic building with stunning architecture, the restaurant has an inviting atmosphere that immediately draws you in. As I stepped inside, I was met by smiling staff and a tantalizing aroma of freshly cooked dishes.
The menu was full of classic Chinese-style dishes, but the one that truly caught my eye was the cucumber dish. It looked so inviting and I knew I had to try it. As soon as my plate arrived, the aroma of cooked garlic and sesame oil filled the air and I couldn’t wait to tuck in!
The crunchy, refreshing slices of cucumber were perfectly marinated in a light soy sauce, rice vinegar, and sugar mixture and then tossed with garlic, chili oil, and sesame oil. It was the perfect balance of flavors – salty, sweet, and a hint of spiciness. The dish was truly delicious and I knew that I had to recreate it at home!
So I found this recipe & gave it a try – they were amazing! The dish had all the flavors of my favorite restaurant meal, but I could make it in my own kitchen. Now, I make Din Tai Fung Cucumber for all of my dinner parties and special occasions. It’s always a hit with guests!
How to make Din Tai Fung Cucumber?
Making Din Tai Fung Cucumber is super simple and requires only a few ingredients. Below is the ingredients & step-by-step instructions:
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Ingredients
- Cucumber: This is the main ingredient of your dish. Pick a cucumber that’s firm, dark green, and has no bruises or soft spots.
- Kosher Salt: This adds flavor and helps to draw out excess water from the cucumbers for a crisp texture.
- Light Soy Sauce: Adds umami and saltiness to the dish.
- Rice Vinegar: Adds tartness and sweetness to the dish.
- Sugar: This helps to balance out the flavor of the dish and make it more palatable.
- Garlic: Grated garlic adds a hint of spiciness to the dish and also helps to bring out other flavors in the ingredients.
- Chili Oil: This adds warmth and spiciness to the dish.
- Sesame Oil: This adds a nutty flavor and aroma to the dish.
Step-by-step instructions
Step 1
Slice the cucumber into thin slices about 1/8 inch thick. Place in a bowl and sprinkle with kosher salt. Toss to coat and set aside for 10 minutes.
Step 2
Meanwhile, combine the light soy sauce, rice vinegar, sugar, garlic, chili oil, and sesame oil in a small bowl. Set aside.
Step 3
After 10 minutes, drain off any excess liquid from the cucumbers and add them to the bowl with the other ingredients. Toss to coat evenly. Refrigerate for 30 minutes before serving.
Tips
-When slicing the cucumbers, use a mandoline for uniform slices.
-If you’d like to add crunch to your dish, sprinkle with some roasted peanuts or sesame seeds before serving.
-If you’d like to make the dish spicier, add some additional chili oil or red pepper flakes.
-For a healthier version of this dish, substitute light soy sauce with tamari or coconut aminos.
Din Tai Fung Cucumber Recipe
Equipment
- knife
- Cutting Board
Ingredients
- 1 lb cucumber Persian or English
- 1/2 tbsp kosher salt
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 1/2 tbsp sugar
- 2 cloves garlic grated
- 1/2 tbsp chili oil
- 1/2 tbsp sesame oil
Instructions
- Slice the cucumber into thin slices about 1/8 inch thick. Place in a bowl and sprinkle with kosher salt. Toss to coat and set aside for 10 minutes.
- Meanwhile, combine the light soy sauce, rice vinegar, sugar, garlic, chili oil, and sesame oil in a small bowl. Set aside.
- After 10 minutes, drain off any excess liquid from the cucumbers and add them to the bowl with the other ingredients. Toss to coat evenly. Refrigerate for 30 minutes before serving.
Notes
Nutrition Information
Per serving contains:
Calories: 45 kcal
Protein: 0.6g
Carbs: 6.7g
Fat: 1.5g
Fiber: 1.2 g
What to serve with Din Tai Fung Cucumber?
Din Tai Fung Cucumbers is a light and refreshing dish that can be served as an appetizer or side. It pairs nicely with other classic Chinese dishes such as Mapo Tofu, Kung Pao Chicken, or Sweet & Sour Pork.
For a complete meal, serve it alongside some steamed white rice and stir-fried vegetables. You could also serve the cucumbers with fresh salads or pickled vegetables for a light and flavorful meal.
How to store leftover Din Tai Fung Cucumber?
Leftover Din Tai Fung Cucumbers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or pan before serving again.
It’s best not to freeze them as they will lose some of their crunch and flavor.
Can pregnant women eat this?
Yes, pregnant women can eat Din Tai Fung Cucumbers as long as the ingredients are fresh and cooked properly.
It is important to note that extra caution should be taken with any foods during pregnancy, so always consult your doctor before consuming something new.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the marinade ahead of time and store it in an airtight container in the refrigerator for up to 3 days. You can also slice the cucumbers earlier in the day and store them in a bowl with cold water until ready to use.
What is the best way to slice the cucumbers?
For best results, use a mandoline or julienne slicer to get uniform slices of about 1/8 inch thickness. This helps to ensure that they are evenly marinated and cooked.
Can I substitute light soy sauce with something else?
Yes, you can substitute light soy sauce with tamari or coconut aminos for a gluten-free and/or healthier version of the dish. However, keep in mind that the flavor may differ slightly from the original dish.
Can I add other ingredients to this dish?
Yes! Feel free to get creative and add any additional ingredients you’d like. Some popular additions include roasted peanuts or sesame seeds for crunch, red pepper flakes for a spicier flavor, or fresh herbs to add some brightness.
Wrapping Up
Thank you for trying out this delicious Din Tai Fung Cucumber recipe! I hope you enjoyed it as much as I did. The light marinade and crunchy cucumbers make this dish a perfect accompaniment to any classic Chinese meal.
Do not forget to share this article with your friends and family who love to try cooking new dishes.
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My name is Lori Walker. I’m a food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
