Yamitsuki Cabbage Recipe
Yamitsuki Cabbage is a simple and flavorful Japanese-inspired side dish featuring fresh green cabbage seasoned with umami-rich ingredients, garlic sesame oil, and toasted sesame seeds. This recipe offers a quick no-cook preparation that delivers a delightful combination of savory and nutty notes, perfect for a light snack or accompaniment to any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 to 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- ½ head green cabbage (4 packed cups or 320 g)
Seasonings
- 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)
Others
- 2 Tbsp toasted white sesame seeds (plus more for optional garnish)
- 2 Tbsp toasted sesame oil
- 2 cloves garlic (or 1 large clove)
Instructions
- Gather all ingredients. Prepare the measured cabbage, seasonings, toasted sesame seeds, sesame oil, and garlic to have everything ready for quick assembly.
- Prepare the sesame seeds and garlic. Using a mortar and pestle, grind 2 tablespoons of toasted white sesame seeds, leaving some unground for texture, and set aside. Crush or press 2 cloves of garlic and set aside.
- Prepare the cabbage. Remove the core from half a head of green cabbage and slice or hand-tear the leaves into 1 to 1½ inch squares. Pack the cabbage tightly into a 1-cup measuring cup to get 4 packed cups or 320 grams. Rinse the cabbage thoroughly and drain well, preferably using a salad spinner to remove excess water to prevent dilution of flavors.
- Season the cabbage. Place the cabbage into a large container or bowl suitable for mixing. Sprinkle ½ teaspoon kosher salt and ½ teaspoon of your chosen umami seasoning evenly over the cabbage. Cover and shake well to distribute the seasonings thoroughly.
- Combine garlic with sesame oil. In a small bowl, mix the crushed garlic with 2 tablespoons of toasted sesame oil. Add this mixture along with the ground sesame seeds to the seasoned cabbage.
- Mix everything together. Close the container and shake again well to ensure the garlic sesame oil and sesame seeds coat the cabbage evenly.
- Serve immediately. Transfer the dressed cabbage to serving dishes and optionally garnish with additional sesame seeds. Enjoy it fresh for best flavor and texture.
- Store leftovers. Place any remaining yamitsuki cabbage into an airtight container and refrigerate. Consume within 2 to 3 days for optimal freshness.
Notes
- Do not leave water on the washed cabbage to avoid diluting the seasoning—dry thoroughly with a salad spinner.
- You can customize the umami seasoning based on availability—kelp tea, shio koji, dashi powder, or bonito flakes all work well.
- The dish is best served fresh but can be refrigerated for 2–3 days.
- Leaving some sesame seeds unground adds pleasant texture and crunch.
- Adjust salt to taste depending on the saltiness of the umami seasoning used.
Keywords: Yamitsuki Cabbage, Japanese cabbage salad, no-cook side dish, sesame cabbage, umami salad, quick cabbage recipe
Find it online: https://cheframiflavor.com/yamitsuki-cabbage-recipe/
