Yamitsuki Cabbage is an irresistible izakaya facet dish made well-known by the Japanese BBQ chain Gyukaku. The crisp cabbage tossed in sesame oil, garlic, salt, sesame seeds, and umami seasoning is so easy but addictive. You’ll preserve going again for extra!
The standard cabbage will get a critical glow up on this addictive Yamitsuki Cabbage recipe. Combining nutty and savory flavors with a most pleasant crunch, this no-cook facet dish is fashionable in Japanese pubs and households alike. On-point seasoning is the important thing to this straightforward dish, and I’ll present you learn how to obtain the right stability of recent cabbage and umami seasoning.
When you love Japanese cabbage facet dishes, attempt my Japanese Pickled Cabbage, Asian Coleslaw with Sesame Dressing, and Stir-Fried Greens (Yasai Itame) recipes subsequent!
What’s Yamitsuki Cabbage?
The Japanese BBQ chain Gyukaku (牛角) has served its signature yamitsuki cabbage for over 20 years. In 2009, they began promoting bottled sauce so residence cooks might recreate this appetizing dish at residence. Japanese residence cooks make their very own variations of this shio kyabetsu dish with the identical key seasonings—salt, sesame oil, garlic, and white sesame seeds. The phrase yamitsuki in Japanese aptly means “addictive,” and this crunchy and savory dish lives as much as its identify.
Why I Love This Recipe
- It’s prepared in 5 minutes – Minimize the cabbage and toss with the seasonings. That’s it! It’s excellent for once I want a facet dish on the final minute to finish our weeknight meal.
- It’s crunchy, salty, and addictive! – The irresistible combo of sesame oil, garlic, salt, and umami seasoning with crisp, recent cabbage will preserve you coming again for extra.
- A brief ingredient checklist – The magic of this recipe lies in its simplicity utilizing a handful of frequent elements.
- Reasonably priced and wholesome – Inexperienced cabbage is an inexpensive vegetable that’s additionally so good for intestine well being and full of Vitamin C, dietary fiber, and calcium.
Substances for Yamitsuki Cabbage
- Inexperienced cabbage
- Kosher salt
- Any umami-boosting seasoning – See beneath!
- Toasted white sesame seeds
- Toasted sesame oil
- Garlic cloves
What Are Umami-boosting Seasonings?
I used kobucha* (kombu kelp tea powder) at the moment, however frequent choices embody hen bouillon or vegetable bouillon (I like Higher Than Bouillon model), shio kombu*, shio koji*, dashi powder* or hondashi, and floor katsuobushi* (bonito flakes).
* discovered at Japanese grocery shops
Discover the printable recipe with measurements beneath.
Methods to Make Yamitsuki Cabbage
Step 1 – Grind the sesame seeds. I take advantage of a mortar and pestle; I Iike to go away some seeds unground for texture. Then, crush the garlic.
Step 2 – Measure the cabbage. Firmly pack bite-sized items of torn or chopped cabbage right into a measuring cup; 1 packed cup weighs 80 g. A giant prep tray from JOC Items completely suits 4 cups (320 g) of cabbage. You additionally might use a plastic bag or giant bowl.
Step 3 – Add the dry seasonings, then cowl and shake. Sprinkle the salt and kobucha powder first to evenly coat every bit of cabbage earlier than including the moist seasonings.
Step 4 – Add the moist seasonings and toss to coat. Add the sesame oil, crushed garlic, and floor sesame seeds. Cowl the tray once more and shake to coat the cabbage totally.
Step 5 – Serve instantly. Sprinkle some sesame seeds for garnish and serve.
Nami’s Recipe Suggestions
- Measure the cabbage – For this recipe, please don’t change the seasonings-to-cabbage ratio. I extremely advocate utilizing a measuring cup or kitchen scale to measure precisely how a lot cabbage you’ve gotten. When you use an excessive amount of cabbage, there gained’t be sufficient seasoning and it’ll style bland.
- Dry the cabbage effectively – After washing it, drain off the water utterly. I take advantage of a salad spinner. When you go away water on the cabbage, it should dilute the seasoning.
- Distribute the seasonings evenly – I love to do a radical job, so I separate the dry and moist seasonings and blend within the dry ones first to let the salt and umami seasoning coat every bit earlier than including the remainder of the elements.
- Stir the crushed garlic into the sesame oil – This ensures that you just don’t find yourself with a clump of garlic within the dish.
- Use a prep tray with lid – I put the cabbage and seasonings in my favourite giant prep tray and shake, shake, shake! It’s really easy to combine the elements this manner, and you can also retailer the leftovers in it. I really like my prep trays a lot. Give this to your mother and grandma who like to cook dinner. They’ll thanks perpetually!
Variations and Customizations
Additionally known as shio kyabetsu (“salt cabbage”), this addictive cabbage dish is simple to vary up. There are many choices, and listed below are my favorites.
- Use one other vegetable. In Japan, we regularly make this facet dish with no matter further veggies we’ve within the fridge. I like utilizing chopped napa cabbage, sliced daikon, carrot, zucchini, or blanched bean sprouts.
- Add chili pepper. Toss in a chili condiment for somewhat warmth. My favorites are yuzu kosho (citrus chili paste), shichimi togarashi (Japanese seven spice), and Crunchy Garlic Chili Oil (taberu rayu). Yuzu kosho is salty and taberu rayu is oily, so should you use them, please modify with much less salt or sesame oil than I name for within the recipe. You may additionally add crimson chili pepper flakes or black pepper.
- Use minced shallots. When you’re not a fan of uncooked garlic, swap it for a milder, barely candy taste as an alternative.
- Improve the flavors together with your favourite Japanese touches! Attempt a sprinkle of furikake, a splash of shoyu (soy sauce), or a splash of black pepper.
What to Serve with Yamitsuki Cabbage
This 5-minute Yamitsuki Cabbage recipe is an irresistible appetizer, beer snack, or easy facet dish. Under are a few of my favourite methods to get pleasure from it.
- With grilled meat – Serve it alongside Yakiniku (Japanese BBQ beef).
- With potstickers – Attempt it as a extra substantial facet dish to Gyoza (Japanese Pan-Fried Dumplings).
- With rice – It goes nice with Japanese-style Steak Garlic Rice.
- With soup – It’s scrumptious with hearty Tonjiru (Pork and Vegetable Miso Soup).
- With a chilly beverage – Identical to at Japanese bars, it’s an ideal snack to eat in small dishes with a beer or an alcohol free drink.
Storage Suggestions
To retailer: Hold in an hermetic container and retailer for as much as 2–3 days within the fridge.
Continuously Requested Questions
Whereas I take advantage of a garlic press within the directions to crush the recent clove garlic, you could favor a finer texture than that. In that case, you would grate it with a microplane grater. Or, you can also make a flavorful paste utilizing the facet of your knife and a pinch of salt.
Servings: 4 (or simply 2 if somebody will get addicted!)
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To Put together the Substances
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Utilizing a mortar and pestle, grind 2 Tbsp toasted white sesame seeds. I like to go away some seeds unground for texture.
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Minimize the core from ½ head inexperienced cabbage with a knife. Then, slice or hand-tear the leaves into squares about 1–1½ inches.
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Tightly pack the chopped or torn cabbage items right into a 1-cup measuring cup and measure 4 packed cups or 320 g. Rinse the cabbage and drain effectively. Tip: Don’t go away water on the washed cabbage, or it should dilute the seasoning.
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I place the items in a giant stainless-steel prep tray from JOC Items that completely suits 4 cups (320 g) of chopped or torn cabbage. You may additionally use a plastic bag or giant bowl.
Add the Seasonings
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Sprinkle ½ tsp Diamond Crystal kosher salt and ½ tsp any umami-boosting seasoning of your alternative on the cabbage. Shut the lid and shake effectively to distribute the seasonings.
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Crush 2 cloves garlic (I take advantage of a garlic press). Combine the crushed garlic with 2 Tbsp toasted sesame oil in a small bowl. Then, add the floor sesame seeds, sesame oil, and crushed garlic to the cabbage.
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Shut the lid and shake effectively till the seasonings are evenly distributed.
