From Dumpling Club cooking class (@oramasamadumplings)
Ingredients:
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
Instructions:
-
Wash and cut cukes in 2in lengths
-
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)
-
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
- 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