An all-purpose, addictive sauce made with cucumbers, whitebait, aromatics, and hot sesame oil. It's irresistibly delicious simply served over Chinese noodles, somen, or freshly cooked rice. Keeps in the refrigerator for 2-3 days and is recommended to boost your appetite during summer.
Ingredients
Main Ingredients (Enough for multiple servings)
- Cucumber 5 pcs
- Whitebait 100g
- Scallion (minced) 1 tbsp
- Ginger (minced) 1 tbsp
- Garlic (minced) 1 tbsp
Seasonings
- Taihaku Sesame Oil 150ml
- Salt 1 tsp
- Sugar a pinch
- Chili flakes a pinch
- Five Spice Powder a pinch
Steps
- Peel 5 cucumbers, cut in half lengthwise, then slice thinly.
- Sprinkle a pinch of salt on the thinly sliced cucumbers and massage them. Let sit for a while, then rinse and thoroughly squeeze out the water. This is the key! Removing excess moisture improves the cucumber's color and texture.
- In a bowl, add 1 tbsp minced scallion, 1 tbsp minced ginger, and 1 tbsp minced garlic.
- Add 1 tsp salt and a pinch of sugar to the same bowl.
- Heat 150ml Taihaku Sesame Oil to about 180°C (350°F). Pour half of the hot oil over the aromatics in the bowl and mix well while hot.
- Add 100g whitebait to the bowl and mix briefly. Then, add the remaining Taihaku Sesame Oil and mix thoroughly.
- Add the squeezed cucumbers to the bowl and mix well.
- Garnish with a pinch of chili flakes and, if available, a pinch of five spice powder to finish.
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