How to make din tai fung style cucumbers

Another recipe from Auntie Judy's kitchen. A healthful and tasty vegetable dish with enough crunch to satisfy snack time cravings, and filling enough to accompany a meal

631
STEPS
INGREDIENTS

Purchase cucumbers. Japanese or Persian cucumbers are preferred.

Purchase cucumbers. Japanese or Persian cucumbers are preferred.

Cut off tips. Flatten cucumbers with side of knife. Cut into 1.5-2" pieces.

Cut off tips. Flatten cucumbers with side of knife. Cut into 1.5-2" pieces.

Add cucumbers to bowl. Add salt. (approx 2 large tsp)

Add cucumbers to bowl. Add salt. (approx 2 large tsp)

With a gloved hand, mix cucumbers and salt together. Add salt to taste if needed.

With a gloved hand, mix cucumbers and salt together. Add salt to taste if needed.

Add soy sauce.

Add soy sauce.

Add generous portions of apple cider vinegar. Until cucumbers almost covered.

Add generous portions of apple cider vinegar. Until cucumbers almost covered.

Mix with spoon.

Mix with spoon.

Add sesame oil to taste.

Add sesame oil to taste.

Add sugar. Approx one big tbsp.

Add sugar. Approx one big tbsp.

Mix with spoon.

Mix with spoon.

Final product. Taste test it. Make additions if desired.

Final product. Taste test it. Make additions if desired.

Cover the cucumbers and wait 3-6 hours to serve. Mm mm delicious.

Cover the cucumbers and wait 3-6 hours to serve. Mm mm delicious.

  • 4.0 Persian/Japanese cucumbers
  • Salt
  • Soy sauce
  • Apple cider vinegar
  • Sesame oil
  • Sugar
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