Growing up, I was a picky eater. I did not like the way that traditional pickles looked or trasted. One day, my cousin took me to Din Tai Fung and I met the cucumbers that made me want cucumbers in my life. As I am a student, I do not have the funds to eat out regularly. So, I made a recipe based off of the flavor profile that I remembered and what I love.
Firstly, the cucumbers must be Persian cucumbers. They are smaller and crunchier. They are around $4.50 a pack of around 6 at Trader Joes. For the best results, I recommend drawing the moisture out of your sliced cucumbers by massaging them with around a handful of salt then letting them sit for 30 minutes to one hour.
Secondly, this recipe calls for a concentrated soup base. I use Kikkoman's Hon Tsuyu. You can use any noodle soup base that you can find. You can also leave this out. I use it to add salt, color, and umami to the marinade.
Third, rice vinegar is an integral part of this dish. Please do not subsitute this.
Lastly, while I use a lot of ingredients in this, you do not have to. This recipe can be your base recipe. Cooking is about enjoying the process of preparing the food that nourishes your body.
On to the recipe!!!
Dad Approved Cucumbers
Ingredients
1 pack of Persian cucumbers (4-6)
2-4 tablespoons of a coarser salt (use less salt if using a finer salt)
6 tablespoons of rice vinegar
4-6 tablespoons of sugar (go by your taste)
4 tablespoons of mirin
1.5 tablespoons of soy sauce
1.5 tablespoons of a concentrated soup base (Kikkoman Hon Tsuyu)
4 tablespoons of sesame oil
as much garlic as your heart tells you to add, grated or minced
2-4 tablespoons of chili crisp
Steps
Wash and dry your cucumbers
Slice your cucumbers and place them into a bowl. Add in the salt then massage it in. Leave to set for 30-60 minutes.
Make the marinade by mixing together the sugar and the liquids until the sugar has dissolved. Add in the minced or grated garlic and the chilli crisp. Make adjustments as needed (see below)
Drain the liquid from the cucumbers. Wash any remaining salt off of them. Place them into an airtight container and put the marinade on top of them. To make sure that all slices are submerged, I recommend putting a clean paper towel on top of the cucumber slices.
Enjoy after four hours or overnight
Adjustments
too salty? add acid (vinegar or citrus)
too acidic? add sweetness
too sweet? add salt or acid
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