Din Tai Fung Cucumber Salad

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 4 hours 40 minutes

材料

8 Persian cucumbers (sliced into 1/2-inch thick pieces)

1½ Tablespoons kosher salt

3 Tablespoons rice vinegar

2 Tablespoons sugar

1 ½ Tablespoons Mirin

1 ½ Tablespoons sesame oil

3 cloves garlic (grated or minced)

½ teaspoon kosher salt

1/2 Tablespoon chili oil (or more, to taste)

½ Tablespoon sesame oil

1 fresno chile pepper (minced (optional)

手順

Add sliced cucumber to a small bowl. Sprinkle with 1 ½ TBSP kosher salt and toss to combine. Let sit for 30 minutes in the refrigerator.

After 30 minutes, rinse off the salt mixture and pat the cucumbers dry.

Meanwhile, make the dressing. In a small bowl whisk together the rice vinegar, mirin, sugar, sesame oil, garlic and salt. Mix well and set aside.

Toss the rinsed and dried cucumbers with the dressing and let marinate for a minimum of 4 hours, up to 2 days.

To serve: Taste for seasoning, and add additional salt if needed. Drizzle with chili oil and sprinkle with fresno chile and serve chilled.

栄養

• カロリー: 132 kcal
• 脂肪総量: 9 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 7 g
• ナトリウム: 2959 mg
• 炭水化物総量: 13 g
• 食物繊維: 1 g
• 糖質総量: 9 g
• タンパク質: 1 g