Yamitsuki Cabbage
Recipe by user david
Crisp green cabbage tossed with sesame oil, garlic, sesame seeds, salt, and umami seasoning for an addictive izakaya-style side.
Serves 4
Yamitsuki Cabbage is a famously addictive Japanese izakaya side dish (popularized by Gyukaku) made by tossing crisp cabbage with toasted sesame oil, garlic, salt, sesame seeds, and an umami seasoning. It’s fast, no-cook, and perfect alongside grilled meats, BBQ, or as a snacky appetizer-style side. For best flavor and texture, keep some sesame seeds partially unground, and dry the rinsed cabbage very well so the seasoning doesn’t get diluted. Serve right away for maximum crunch; leftovers keep a couple of days but will soften as they sit.
To Prepare the Ingredients
- 0.5 heads 0.5 heads green cabbage
- 1⁄2 tsp 1⁄2 tsp (2 g) Diamond Kosher salt, or more, to taste
- 1⁄2 tsp 1⁄2 tsp umami-boosting seasoning, I used kobucha (powdered kelp tea), but you can also use shio koji, vegetable or chicken bouillon
- white toasted sesame seeds (optional), for optional garnish
- 0.5 heads 0.5 heads green cabbage
- 1⁄2 tsp 1⁄2 tsp (2 g) Diamond Kosher salt, or more, to taste
- 1⁄2 tsp 1⁄2 tsp umami-boosting seasoning, I used kobucha (powdered kelp tea), but you can also use shio koji, vegetable or chicken bouillon
- white toasted sesame seeds (optional), for optional garnish
Gather all ingredients.
- 2 Tbsp 2 Tbsp (16 g) white toasted sesame seeds
- 2 cloves 2 cloves garlic
- 2 Tbsp 2 Tbsp (16 g) white toasted sesame seeds
- 2 cloves 2 cloves garlic
Grind the sesame seeds with a mortar and pestle, leaving some unground for texture; set aside. Crush the garlic and set aside.
Remove the cabbage core; slice or tear the leaves into 1–1½-inch squares. Measure the cabbage (4 packed cups or 320 g), then rinse and drain very well.
Remove the cabbage core; slice or tear the leaves into 1–1½-inch squares. Measure the cabbage (4 packed cups or 320 g), then rinse and drain very well.
To Make the Yamitsuki Cabbage
Place the cabbage in a large tray, bag, or bowl. Sprinkle with the salt and umami seasoning; cover/close and shake well to distribute.
Place the cabbage in a large tray, bag, or bowl. Sprinkle with the salt and umami seasoning; cover/close and shake well to distribute.
- 2 Tbsp 2 Tbsp toasted sesame oil
- 2 Tbsp 2 Tbsp toasted sesame oil
Mix the crushed garlic with the sesame oil; add to the cabbage along with the ground sesame seeds. Close and shake until evenly seasoned.
To Serve
Serve immediately; optionally garnish with extra sesame seeds.
Serve immediately; optionally garnish with extra sesame seeds.
To Store
Transfer leftovers to an airtight container and refrigerate for up to 2–3 days.
Transfer leftovers to an airtight container and refrigerate for up to 2–3 days.
Notes
As the name suggests, this recipe makes 2–4 servings—or just 2 if someone gets addicted!
Do not leave water on the washed cabbage, or it will dilute the seasoning; a salad spinner helps dry it.
Here, kobucha (powdered kelp tea) is used as the umami seasoning.
Nutrition Information
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 0 | 0 |
| Protein | 0.0g | 0.0g |
| Fat | 0.0g | 0.0g |
| Saturated Fat | 0.0g | 0.0g |
| Carbohydrates | 0.0g | 0.0g |
| Fiber | 0.0g | 0.0g |
| Sugar | 0.0g | 0.0g |
| Sodium | 146mg | 586mg |
| Cholesterol | 0mg | 0mg |
Per serving values based on 4 servings.
Thanks for visiting my site. | master-69a8aad (docker)