You'll never look at cabbage the same way again once you've tasted this Japanese Izakaya style "yamitsuki" cabbage! Crunchy pieces of fresh cabbage tossed in sesame oil and seasonings create the ultimate umami bomb. Even if you don't like cabbage, I guarantee this dish will change your mind!
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Izakaya Style Salted Cabbage
As the name suggests, this dish is made with raw cabbage that has been seasoned with salt, pepper and sesame oil. It's so simple but so delicious!
Known as "yamitsuki" (やみつき) or "addictive" cabbage in Japanese, these salted cabbage side dishes are often served in izakaya (Japanese pubs) or yakiniku (Korean BBQ) restaurants, where people often gather to drink and eat.
The cabbage has a fresh and crunchy texture while the seasonings add umami, yamitsuki cabbage is actually addictive and some places even offer a free refill service.
I always end up ordering refills without a fail. I absolutely love this dish!
This recipe is my version of an izakaya style "Addictive" salty cabbage. It's a 5 minute dish which is very cheap and easy to make, I highly recommend it!
What is Izakaya?
So first, you might be wondering what an "izakaya" is exactly. An izakaya is a Japanese equivalent to a bar or a pub, a place where you can gather with friends or business associates for food and drinks.
Munching and drinking are equally important there. Dishes are usually served in a tapas (small dish) style and shared amongst everyone.
Meat, fish, vegetables, tofu... There are many different unique dishes are served in each izakaya and it's always exciting to order lots of different things to share amongst friends.
If you're interested in Izakaya style dishes, check out my post: 11 Izakaya Style "Otsumami" Recipes to make at home!
Japanese like to drink with vegetables?
What's your favourite beer snack?
Chips? Fries? Nuts? Cheese?...the list goes on. But how about drinking beer with vegetables?
It might seem a bit unusual, but in Japan, a lot of people like drinking beer with vegetables dishes such as:
Sure, the majority of food on the table would be meat and fish but there's always one or two in your group saying "Shouldn't we get some veg?" or "How about something refreshing?". It's good to have balance after all!
Yamitsuki Cabbage Seasonings
While some places keep it simple and just add salt, pepper and sesame oil to their yamitsuki cabbage, I used a couple of extra ingredients to turn this simple dish into the ultimate umami bomb!
- Garlic paste adds a new element of flavour
- Chicken bouillon powder adds depth and umami (I use the Chinese soup stock called "Yuki Gurasupu")
- Chili threads for decoration and spice
I recommend mixing the ingredients altogether in a small bowl and then adding it to the cabbage (despite what I do on the video.)
Mixing the seasonings in a small bowl helps evenly distribute the flavours when you add it to the cabbage and using your hands to mix ensures all the leaves are covered.
Tip: If you have sensitive skin or any cuts on your hands, make sure to wear gloves!
Japanese people are known for their love for salty food, but it's easy to adjust the quantities to suit your taste. Feel free to reduce the salt and chicken stock if it's too salty for you.
Also, 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.
Check out our video for How to Make Izakaya-style "Addictive" Salted Cabbage
Enjoy making this addictive cabbage side dish that will bring the izakaya to your home and change the way you see cabbage forever!Print