Quick & Easy Din Tai Fung Cucumber Salad

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• 1 lb mini cucumbers (sliced into 1 cm thick pieces)
  Ingredient note

  Source: 1 lb mini cucumbers (sliced into 1 cm thick pieces)
• 2 tsp salt (to draw out excess moisture from cucumbers)
  Ingredient note

  Source: 2 tsp salt (to draw out excess moisture from cucumbers)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1.5 tbsp regular soy sauce (not dark soy sauce)
  Ingredient note

  Source: 1.5 tbsp regular soy sauce (not dark soy sauce)
• 2 tbsp rice vinegar
  Ingredient note

  Source: 2 tbsp rice vinegar
• 2 tsp sesame oil (toasted kind)
  Ingredient note

  Source: 2 tsp sesame oil (toasted kind)
• 2.5 tsp white granulated sugar
  Ingredient note

  Source: 2.5 tsp white granulated sugar
• 1/2 tbsp mirin
  Ingredient note

  Source: 1/2 tbsp mirin
• 1/2 tbsp Chinese chili oil (Chinese kind recommended or use any chili oil you enjoy)
  Ingredient note

  Source: 1/2 tbsp Chinese chili oil (Chinese kind recommended or use any chili oil you enjoy)

1. Trim the ends off the cucumbers and slice the cucumber into 1-cm thick rounds. Transfer to a large bowl.
2. Sprinkle salt on top of cucumber slices. Massage salt into cucumbers.
3. Let cucumbers sit for 20 minutes in the salt to draw out excess water to make them crunchier.
4. Meanwhile, in a small bowl combine Dressing ingredients as listed.
5. Rinse the cucumbers with running cold water to remove excess salt. Strain out as much excess water as possible.
6. Pat cucumbers dry with clean paper towels or a clean kitchen towel. Transfer back into a large clean bowl.
7. Pour dressing over cucumbers. Mix well. Enjoy!