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–+ servings

Shiodare Cabbage (Cabbage Salad with Addictive Salt Dressing)

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Author Yuto Omura
Servings 6 servings

Ingredients 
 

  • 300 g green cabbage soft leaf variety preferred (see note)
  • 1 tsp salt to draw out moisture
  • 4 tbsp water
  • 1 tbsp toasted sesame oil
  • 1 tsp Chinese-style chicken bouillon powder see notes for plant-based alternatives
  • 1 tsp honey
  • ½ tsp sugar or light brown sugar
  • ½ tsp salt fine sea salt preferred, for sauce
  • ½ tsp lemon juice
  • ½ tsp garlic paste
  • ¼ tsp ground black pepper
  • 1 tbsp water to make slurry
  • 1 tsp potato starch (katakuriko) or cornstarch, to make slurry
  • toasted white sesame seeds to garnish

Instructions 

  • Take 300 g green cabbage and tear the leaves into large bitesize pieces into a large mixing bowl. Sprinkle with 1 tsp salt over the leaves and massage until evenly covered. Rest for 10-15 minutes.
    roughly torn cabbage leaves in a steel mixing bowl on a white surface
  • While you wait, take a small saucepan and add 4 tbsp water, 1 tbsp toasted sesame oil, 1 tsp Chinese-style chicken bouillon powder, 1 tsp honey, ½ tsp sugar, ½ tsp salt, ½ tsp lemon juice, ½ tsp garlic paste and ¼ tsp ground black pepper.
    shiodare sauce ingredients in a saucepan on the stove
  • Mix well and transfer the pot to the stove. Heat on low and gently simmer for about 2 minutes.
    shiodare sauce simmering in a saucepan on the stove
  • Take a small bowl and mix 1 tbsp water and 1 tsp potato starch (katakuriko) together to make a slurry.
    starch and cold water mixed in a bowl to make a slurry
  • Pour the slurry into the pot while whisking continuously. Keep stirring until the sauce has thickened slightly. Once it reaches the consistency of maple syrup, take the pot off of the stove and leave it to cool.
    thickened shiodare sauce in a saucepan on the stove
  • Take the cabbage and gently squeeze to release excess water. Discard the water and place the cabbage in a clean bowl. Pour the warm (not hot) dressing over the cabbage and mix until evenly covered.
    raw cabbage leaves coated in shiodare sauce in a steel mixing bowl with tongs
  • If time permits, cover and refrigerate for 30 minutes before serving. Sprinkle with toasted white sesame seeds and enjoy!
    holding up a piece of shiodare cabbage with wooden chopsticks close up

Notes

  • Green cabbage, spring cabbage, cannonball, and Danish ball work best for this recipe.
  • For a vegetarian version, substitute mushroom powder or vegetable stock powder for chicken bouillon.
  • Store in an airtight container for up to 4 days, with flavor peaking after 24 hours but optimal texture within the first 2 days.
  • Serving suggestions: chicken yakitori, yakitori donburi, gyudon, oyakodon.