Description
Yamitsuki Cabbage is a quick and flavorful Japanese-inspired side dish that combines fresh green cabbage with toasted sesame seeds, sesame oil, garlic, and umami-boosting seasonings for a savory, addictive snack or salad. Ready in just 5 minutes, this no-cook recipe offers a perfect balance of textures and rich, nutty flavors.
Ingredients
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 of your choice (e.g., kobucha powdered kelp tea, shio koji, vegetable or chicken bouillon, shio kombu, ground katsuobushi, dashi powder, or hondashi)
Other
- 2 Tbsp toasted white sesame seeds (plus more for an optional garnish)
- 2 Tbsp toasted sesame oil
- 2 cloves garlic (or 1 large clove)
Instructions
- Gather Ingredients: Collect all ingredients needed for the recipe to ensure smooth preparation.
- Prepare Sesame Seeds and Garlic: Using a mortar and pestle, grind 2 tablespoons of toasted white sesame seeds, leaving some seeds partially unground for added texture. Set aside. Crush 2 cloves of garlic using a garlic press or by mincing finely, and set aside.
- Prepare Cabbage: Remove the core from half a head of green cabbage, then slice or hand-tear the leaves into roughly 1 to 1½ inch square pieces. Measure out 4 packed cups (about 320 grams) of the chopped cabbage. Rinse well and thoroughly dry using a salad spinner or by patting with a towel to avoid diluting the seasoning.
- Season the Cabbage: Place the prepared cabbage into a large bowl or container with a lid that fits the volume. Sprinkle over ½ teaspoon Diamond Crystal kosher salt and ½ teaspoon of your chosen umami-boosting seasoning. Close the lid and shake vigorously to evenly distribute the seasonings.
- Add Garlic Sesame Oil and Sesame Seeds: In a small bowl, combine the crushed garlic with 2 tablespoons toasted sesame oil. Pour this mixture over the cabbage along with the ground sesame seeds. Close the lid again and shake well until all ingredients are evenly mixed.
- Serve: Serve the Yamitsuki Cabbage immediately. Optionally, sprinkle extra toasted white sesame seeds on top for garnish.
- Store Leftovers: Transfer any leftovers into an airtight container and refrigerate. Best consumed within 2 to 3 days for optimal freshness.
Notes
- Dry the cabbage thoroughly after washing to prevent the seasoning from becoming diluted.
- You can substitute the umami seasoning with various options like shio koji, dashi powder, or ground bonito flakes depending on preference.
- Leaving some sesame seeds partially unground adds delightful texture to the dish.
- This dish is best enjoyed fresh but can be stored refrigerated in an airtight container for 2–3 days.
- Adjust salt and seasoning levels according to taste.
