From Dumpling Club cooking class (@oramasamadumplings)


8 Japanese Cucumbers, cut into 2 inch lengths

6 tbsp rice vinegar

granulated sugar

3 tbsp Mirin

1 tbsp kosher salt (1 for salting and rinsing & 1 for seasoning) 3 birdseye chili, cut into rings


  1. Wash and cut cukes in 2in lengths

  2. Gently smack the cukes with a wooden spoon or flat side of knife (for Japanese, gently smack!) if using persian, I’d recommend the stacked version (no smacking, just cut into thick discs, Din Tai Fung style)

  3. Toss the cukesikes in 1 Tbsp salt and let sit for 10 min, then rinse and drain.

. Add all ingredients together and let sit for 30 min. 4

  1. In lieu of vinegar or in addition, try using lemon juice! 6. This recipe should be done no more than an hour before serving!

3 cloves garlic, minced

2 tbsp

3 tbsp toasted sesame oil