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I’ve made this recipe for cabbage several times and on my oh my, this is so delicious and frankly I could eat this every day!! Fantastic recipes. I really enjoy your video instructions.
– Jen
Ever thought plain cabbage could taste irresistible? Crisp leaves meet nutty sesame oil, and suddenly, the simplest vegetable feels like a guilty pleasure.
Let’s turn plain old cabbage into something you’ll actually be excited about with izakaya style tricks.
Yamitsuki cabbage
Recipe Snapshot
- What is it? The addictive cabbage dish that disappears within seconds.
- Flavor profile: Umami-Rich, Nutty, Punchy
- Why you’ll love this recipe: With just 5 minutes and foolproof steps, this recipe guarantees restaurant-quality results that will impress dinner party guests.
- Must-haves: Green cabbage, Bouillon powder, Toasted sesame oil
- Skill Level: Extremely easy
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What is Yamitsuki Cabbage?
“Yamitsuki” (やみつき) literally means addictive in Japanese. It describes dishes so flavorful you can’t stop eating them. It’s part of a brilliant category of sides designed to make you crave more, using the perfect balance of salt, umami, and aromatics on crisp raw vegetables.
While restaurants offer hundreds of variations, the concept remains beautifully simple: fresh crunch meets bold seasoning.
This addictive vegetable trend has expanded beyond cabbage to include yamitsuki smashed cucumber, lettuce, and okra, and modern takes like mugen cabbage and infinite bell peppers continue the tradition of making vegetables irresistibly snackable.
Addictive Cabbage Ingredients
- Green Cabbage: Cabbage types can vary depending on where you live, but for this no-cook dish, I recommend using soft green cabbage that can be used raw instead of white, red, or Napa cabbage. You could use spring or sweetheart cabbage as well.
- Chinese-Style Chicken Bouillon Powder: You can use other types of bouillon powder too, although these will change the flavor slightly.
- Garlic Paste: Finely grated garlic can be used instead, just keep in mind that fresh garlic is more pungent so use slightly less.
Izakaya Cabbage Variations
Yamitsuki cabbage’s simple base lets you mix and match ingredients and seasonings to create your perfect dish. Here are some popular add-ins you often find at Japanese izakayas:
- Shio kombu
- Soy sauce
- Ground white pepper
- Rice vinegar
- Sugar
- Tobanjan (chili bean paste)
- Kombucha powder
Remember, don’t add all the ingredients at once. Instead, add a little at a time and taste as you go to avoid making your dish too salty or in case some particular flavor becomes too prominent.
Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!
If you want to make this dish suitable for vegetarians and vegans, you can simply substitute the chicken bouillon powder for vegetable stock powder or a little extra salt.
How to Make My Yamitsuki Cabbage
If you prefer to watch the process in action, check out my YouTube video of this Yamitsuki Cabbage recipe for a complete visual walkthrough!
i. Mix the sesame oil, sesame seeds, chicken bouillon powder, salt, garlic paste, and black pepper in a bowl. I find by mixing all the condiments beforehand, the flavors are more evenly distributed throughout the dish.
This recipe can be a bit on the salty side for some people, but you can always reduce or adjust the salt and bouillon powder amounts to suit your taste.
i. If you have any cuts on your hands, make sure they’re covered or wear food-safe gloves to protect your skin.
ii. Roughly cut (or tear by hand) the cabbage and add it to the bowl. Mix everything together by hand. This will ensure all the cabbage pieces are evenly covered.
You’ll be eating cabbage raw in this recipe, so I recommend using a softer variety. If you want to use a harder cabbage or don’t want to eat it raw, steam it first to soften it. If you want to know how to steam cabbage, check out my Mugen Cabbage recipe.
i. Transfer to a serving dish.
ii. I like to decorate the top with chili threads for a pop of color and spicy kick, but this is optional!
Essential Tips & Tricks
- Use a soft cabbage variety (like spring or sweetheart) for the best crisp-tender texture.
- Mix the seasonings thoroughly before adding cabbage to avoid clumps of salt or bouillon.
- Rub the dressing gently into the leaves with clean hands or gloves for full flavor absorption.
With these simple tips in mind, you’re set for success every time you make yamitsuki cabbage.
Storage & Meal Prep
Fridge: Airtight container, 1-2 days maximum. Note: Cabbage will soften and lose crispness over time. Dressing only: 5 days in a sealed container.
Freezer: Not recommended.
Meal prep: Dressing can be prepared up to 5 days in advance.
What to Serve With This Recipe
Yamitsuki Cabbage FAQ
Yes, you can, but just note that the root portion is too firm when raw. You might want to steam or lightly cook that part first, or simply use the leafy sections for the best results!
Yes! Use vegetable bouillon powder or, mushroom powder. Many of my readers have reported their success with these alternatives.
The cabbage should look slightly wilted and glossy after 1-2 minutes of massaging. Every piece should be evenly coated with the sesame oil mixture.
More Japanese Yamitsuki Recipes
Hungry for more? Explore these yamitsuki recipes to find your next favorite dishes!
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
Addictive Izakaya Style Salted Cabbage (Yamitsuki Cabbage)
Ingredients
- 1 ½ tbsp toasted sesame oil
- 1 tbsp toasted white sesame seeds
- ½ tsp Chinese-style chicken bouillon powder or other types of bouillon powder
- ¼ tsp salt fine sea salt is recommended
- ¼ tsp garlic paste or grated garlic (but reduce the amount a bit)
- ¼ tsp ground black pepper
- 100 g green cabbage soft variety like spring, sweetheart cabbage or similar
- chili threads optional, to garnish
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Take a large mixing bowl and add 1 ½ tbsp toasted sesame oil, 1 tbsp toasted white sesame seeds, ½ tsp Chinese-style chicken bouillon powder, ¼ tsp salt, ¼ tsp garlic paste and ¼ tsp ground black pepper. Mix thoroughly.
- Wash 100 g green cabbage and cut it into rough pieces. Add the cabbage to the bowl and rub the seasoning over the leaves, making sure it's evenly distributed. (Wear gloves if you have sensitive skin or any cuts on your hands.)
- Transfer to a serving dish and top with chili threads (optional).
- Enjoy as a side or snack!
Video
Notes
- If you want to use firmer cabbage varieties, just steam them before using.
- You can adjust the salt and bouillon powder amounts to suit your taste. By default, this recipe can be slightly salty for some people.
- Mix all the condiments together first, then add the cabbage to make sure everything gets an even taste.
- Use your hands to mix everything together, making sure all the cabbage pieces are evenly coated with the seasoning.
- Customize with popular Japanese add-ins like shio kombu, soy sauce, white pepper, rice vinegar, sugar, tobanjan (chili bean paste), or kombucha powder.
- When customizing, add ingredients gradually and taste as you go to avoid over-seasoning. Start with the basic recipe if making for the first time.
- This recipe is for a small batch for 2 people, but you can double or triple it!
This is a great recipe. It’s a wonderful umami bomb. Thanks for sharing!
Thank you for the lovely comment! 🙂
I just made this and I love it!! I added a pinch of Szechuan pepper powder too and it’s really yummy!
Thank you for the lovely comment! Oh yes! Szechuan pepper would make a great kick! 🙂 Such a good idea!
Love the recipe i miss eating this a
When i was in japan
Thank you for the lovely comment! I’m glad you liked it! 🙂
This looks amazing! I am definitely going to try this. Would it work with Napa cabbage too?
Thank you for the comment! As long as you don’t mind raw Napa cabbage in my opinion! 🙂
I’ve made this recipe for cabbage several times and on my oh my, this is so delicious and frankly I could eat this every day!! Fantastic recipes. I really enjoy your video instructions.
Hi Jen,
Thank you for your kind words and five star rating.
I’m so happy you like my recipes and videos, it really means a lot 🙂
Just made this today! It was fantastic. I didn’t know how I’d like it, with it being uncooked but I will be adding this to my recipe book!
Thank you for trying the recipe and giving such a generous rating, I’m so glad you liked it!
This recipe rocks! My husband & I LOVE it. I even had it for breakfast.
Thank you so much Judy! Glad you liked it!
I love to cook. Love to. And I’m pretty damn good at it. I made this as part of an 8 course meal and my girlfriend said she thought it was potentially the best thing I’d ever made. Which is a huge compliment to this recipe, even if I felt a tiny bit insulted…
That is a huge compliment, thank you so much!
Correction: Recipe doesn’t scale teaspoon measurements using the buttons. The problem might be the Unicode “½” tsp instead of typed-out “1/2” tsp? Except the cup-equivalent measures for cabbage *do* scale properly.
This is so tasty! We love this recipe! We used vegetarian bouillon paste, which worked out just fine.
Hi! Thank you for pointing that out, much appreciated. I’ve fixed the problem so it should work now!
I’m happy to hear you like the recipe! I haven’t tried with vegetarian bouillon paste myself, but glad to hear it works. Thank you for sharing!
This is a terrific recipe. I quadrupled the amount of cabbage but only tripled the other ingredients and it came out great. It’s rare I find a new recipe with flavors that are so new to me and so delicious it immediately became a go-to recipe.
Thank you so much for your kind words! It made my day! 🙂
Simple and easy recipe! I added a little bit of grated ginger. I think this would taste great with some shredded chicken as well, if you wanted to make it less side dish and more a main salad type. Thank you for the recipe!
Hi Tiffanie,
Thank you for the comment and feedback! That is a great idea!
Yuto
Is this using toasted or untoasted sesame oil?
Hi Ben,
Thank you for your question! It’s toasted sesame oil. I will update the post to make it clearer.
Yuto
Tried it and was delicious and addictive
Thank you, John!
Tried this for the first time for our family meal.Everyone loved it! Thank you!
Hi Hilda,
Thank you for trying this recipe! I’m happy to hear that you all enjoyed it! 🙂
Yuto
This is stunning. I’ve tried it with white cabbage as well and it’s very good if you love crunchy raw cabbage.
Hi Gary,
Thank you for your comment! So glad you enjoyed it — love that you tried it with white cabbage too! I’m really happy to hear it worked well with white cabbage. 🙂
Yuto
Wow I thought it might be tasty… but now that’s beyond! 💕😱
Thank you so much, Julia! I’m so happy it was beyond your expectation! 🙂
I had this in an izakaya, topped with shiokombu – salted seaweed shreds. I loved it so much I had to buy shiokombu to bring home. Thanks for the recipe.
Hi Marcia,
Thank you for your comment! Yes, shio kombu is definitely one of the most popular ingredients for this dish/concept in Japan! I hope you’ll enjoy with it! 🙂
Yuto