Yamitsuki Cabbage
User Reviews
4.9
Yamitsuki Cabbage
Description
This recipe uses half a head of green cabbage, which is chopped or torn into 1–1½ inch squares, then rinsed and drained to avoid diluting the seasoning. The cabbage is seasoned with kosher salt and an umami booster such as powdered kelp tea (kobucha) or alternatives like shio koji or dashi powder. Toasted white sesame seeds are ground with a mortar and pestle to create a blend of ground and whole seeds, adding both flavor and crunch.
Toasted sesame oil and minced garlic enhance the cabbage with a nutty, aromatic profile. The final dish is served as a side salad or snack with a satisfying combination of crisp cabbage and flavorful seasoning. The preparation is quick and highlights simple umami-rich ingredients to elevate plain cabbage.
Proper drying of the cabbage after washing is important to maintain texture and prevent watering down the dressing. This dish can be made for 2–4 servings depending on appetite, and the seasoning choices allow customization according to available Japanese seasonings.
Ingredients
- ½ head green cabbage (4 packed cups or 320 g)
For the Seasonings
- ½ tsp kosher salt or more, to taste, Diamond Crystal brand
- ½ tsp umami seasoning I used kobucha (powdered kelp tea), but you can also use shio koji, vegetable or chicken bouillon, shio kombu, ground katsuobushi (bonito flakes), dashi powder, or hondashi, any of your choice
- 2 Tbsp white sesame seeds plus more for an optional garnish, toasted
- 2 Tbsp sesame oil toasted
- 2 cloves garlic (or 1 large clove)
Instructions
- Gather all the ingredients. As the name suggests, this recipe makes 2–4 servings—or just 2 if someone gets addicted!
To Prepare the Ingredients
- Using a mortar and pestle, grind 2 Tbsp toasted white sesame seeds. I like to leave some seeds unground for texture.
- Cut the core from ½ head green cabbage with a knife. Then, slice or hand-tear the leaves into squares about 1–1½ inches.
- Tightly pack the chopped or torn cabbage pieces into a 1-cup measuring cup and measure 4 packed cups or 320 g. Rinse the cabbage and drain well. Tip: Do not leave water on the washed cabbage, or it will dilute the seasoning. I use a salad spinner to dry it.
- I place the pieces in a large stainless steel prep tray from JOC Goods that perfectly fits 4 cups (320 g) of chopped or torn cabbage. You could also use a plastic bag or large bowl.
Add the Seasonings
- Sprinkle ½ tsp Diamond Crystal kosher salt and ½ tsp any umami-boosting seasoning of your choice on the cabbage. Here, I use kobucha (powdered kelp tea) as the umami seasoning. Close the lid and shake well to distribute the seasonings.
- Crush 2 cloves garlic (I use a garlic press). Mix the crushed garlic with 2 Tbsp toasted sesame oil in a small bowl. Then, add the ground sesame seeds, sesame oil, and crushed garlic to the cabbage.
- Close the lid and shake well until the seasonings are evenly distributed.
To Serve
- Serve immediately. Optionally, sprinkle with sesame seeds for garnish.
To Store
- Transfer the leftovers into an airtight container and store for up to 2–3 days in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(or just 2 if someone gets addicted!)
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 176mg | 7% |
| Potassium | 161mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 30mg | 33% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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