Name: Yamitsuki Cabbage Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: ½ head green cabbage (4 packed cups or 320 g); ½ tsp Diamond Crystal kosher salt (or more, to taste); ½ tsp umami-boosting seasoning (powdered kelp tea (kobucha) used here, or alternatively shio koji, vegetable or chicken bouillon, shio kombu, ground katsuobushi, dashi powder, or hondashi); 2 Tbsp toasted white sesame seeds (plus more for optional garnish); 2 Tbsp toasted sesame oil; 2 cloves garlic (or 1 large clove)

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Introduction

Yamitsuki Cabbage is a simple, flavorful Japanese side dish featuring crisp cabbage dressed with toasted sesame and aromatic seasonings. It’s quick to prepare and perfect for adding a savory, umami-packed crunch to any meal.

The dish shows a single layer of chopped cooked cabbage that is pale green and white, sprinkled lightly with tan sesame seeds. The cabbage has a slightly soft texture with some browned spots. It is served in a textured, round, blue ceramic bowl. Two brown wooden chopsticks rest on the right edge of the bowl. The bowl is set on a white marbled surface with a wooden utensil and a folded cloth with a white pattern nearby. There is also a part of a white plate with a floral rim and some more cabbage visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ head green cabbage (4 packed cups or 320 g)
½ tsp Diamond Crystal kosher salt (or more, to taste)
½ tsp umami-boosting seasoning of your choice (e.g., kobucha, shio koji, vegetable or chicken bouillon, shio kombu, ground katsuobushi, dashi powder, or hondashi)
2 Tbsp toasted white sesame seeds
2 Tbsp toasted sesame oil
2 cloves garlic (or 1 large clove)

Instructions

Step 1: Using a mortar and pestle, grind 2 Tbsp toasted white sesame seeds, leaving some seeds whole for texture. Set aside. Crush the garlic cloves using a garlic press or finely mince them and set aside.
Step 2: Remove the core from the cabbage and slice or hand-tear the leaves into 1 to 1½-inch squares. Pack the chopped cabbage tightly into a measuring cup until you have 4 packed cups (320 g). Rinse thoroughly and drain well using a salad spinner or kitchen towel to remove excess water.
Step 3: Place the cabbage in a large container with a lid or a sealable bag. Sprinkle ½ tsp kosher salt and ½ tsp of your chosen umami seasoning evenly over the cabbage. Close and shake well to distribute the seasonings.
Step 4: In a small bowl, mix the crushed garlic with 2 Tbsp toasted sesame oil. Add this mixture along with the ground sesame seeds to the cabbage. Close the container and shake again until the seasoning is well combined.
Step 5: Serve immediately, optionally garnished with additional toasted sesame seeds for extra crunch and visual appeal.

Tips & Variations

For a deeper umami flavor, experiment with different seasonings like shio koji or ground bonito flakes based on your preference.
Leaving some sesame seeds unground adds a pleasant crunch to the dish.
If you don’t have a salad spinner, be sure to press the cabbage dry with a clean towel to prevent dilution of the seasoning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2–3 days. The cabbage will soften over time but will maintain its flavor. For best taste, enjoy it chilled or at room temperature without reheating.

How to Serve

The dish is a close-up view of a pile of chopped, light green and white cabbage pieces layered loosely on a textured blue bowl. The cabbage pieces show soft, smooth textures and some have light browning spots, sprinkled lightly with small sesame seeds on top. Resting on the right side of the bowl are two wooden chopsticks in a natural brown tone with wood grain visible. The bowl and chopsticks sit on a wooden table, with an out-of-focus smaller dish holding similar cabbage visible in the top right and another dish in the bottom left corner. The photo has soft natural light and a warm, rustic feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage for this recipe?

Yes, while green cabbage is traditional, you can substitute with napa cabbage or savoy cabbage for a slightly different texture and flavor.

Is it necessary to grind the sesame seeds?

Grinding the sesame seeds releases their oils and enhances flavor, but leaving some seeds whole adds a nice texture contrast. You can adjust according to your preference.