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–+ servings

Addictive Izakaya Style Salted Cabbage (Yamitsuki Cabbage)

Prep Time5 minutes
Total Time5 minutes
Author Yuto Omura
Servings 2 portions

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

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.
    ingredients for yamitsuki cabbage mixed in a mixing bowl
  • 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.)
    Cabbage mixed with seasonings to make yamitsuki salted cabbage
  • Transfer to a serving dish and top with chili threads (optional).
    Completed addicted izakaya style salted cabbage topped with chili threads
  • Enjoy as a side or snack!

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!