Yamitsuki Cabbage

Serves 4

Prep 5 min

Crisp green cabbage tossed with sesame oil, garlic, sesame seeds, salt, and umami seasoning for an addictive izakaya-style side.

To Prepare the Ingredients

0.5 heads green cabbage
¹⁄₂ tsp (2 g) Diamond Kosher salt, or more, to taste
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 (16 g) white toasted sesame seeds
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.

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.

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.

To Store

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.

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