Yamitsuki Cabbage is a popular dish in Japan that will keep you coming back for more once you try it. The sweetness and crunch of the cabbage, along with its well-seasoned savory flavors, make it truly addictive and sure to win you over.
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What is Yamitsuki Cabbage?
Yamitsuki Cabbage is a simple dish made by seasoning bite-sized pieces of cabbage and allowing the flavors to meld. "Yamitsuki" means addictive, and in the context of food, it refers to something so delicious that you can't stop eating it. Not only is it irresistibly tasty, but it is also quick and easy to prepare, making it a perfect choice for adding a quick vegetable side to your meal.
In Japan, it is also a popular dish often served at izakaya (Japanese pubs) and yakiniku (grilled meat) restaurants. Its rich flavor makes it enjoyable on its own or as a savory snack to pair with drinks. If you tear the cabbage by hand, you won't need any cooking tools, not even a knife. Give it a try and see for yourself.
Role of the seasonings used
Yamitsuki cabbage achieves its rich flavor by combining various seasonings. Here are the ingredients used and their roles:
• Chicken bouillon powder
It adds umami and saltiness. Umami is essential for this dish, so make sure to include it. For a vegan option, you can substitute shio kombu (salted kelp), which also provides umami.
• Soy sauce
It adds richness and depth. Alternatively, you can use salt to taste.
• Sesame oil
It contributes richness and enhances the overall flavor.
• Sesame seeds
These provide texture and a nutty flavor.
• Garlic
It brings a distinctive, strong flavor.
Sesame seeds and garlic are optional. You can also add black pepper if you like. While the recipe offers what I consider the best balance of seasonings, it might be interesting to adjust the ingredients and ratios to suit your preference.
Cabbage substitutes
This dish is made with cabbage, but you can substitute it with other ingredients. Vegetables that can be eaten raw, like cucumbers or carrots, work well, and grilled or boiled vegetables, or even mushrooms, can also be used.
However, in terms of ease of preparation, compatibility with the seasonings, and texture, cabbage is still the best option. Substituting other ingredients is ideal when you have leftovers in the fridge that you want to use up.
📋Step-by-step recipe
Ingredients
- 7 oz green cabbage
- ½ tsp grated garlic
- 1 tsp Chinese-style chicken bouillon powder
- ½ Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp toasted sesame seeds
Instructions
🕒 Total: 20 mins
Step 1
Cut or tear cabbage into bite-sized pieces.
Step 2
Combine all the ingredients (cabbage, garlic, chicken bouillon powder, soy sauce, sesame oil, and sesame seeds) in a plastic bag or bowl and mix well. Then, let it sit in the refrigerator for 15 minutes to 1 hour to allow the flavors to meld.
To Store
You can store it in the refrigerator for up to 2 days. However, the texture of the cabbage may deteriorate over time, so it is best to consume it on the same day.
Recipe card
Yamitsuki Cabbage (Japanese Addictive Cabbage)
Ingredients
- 7 oz green cabbage
- ½ tsp grated garlic
- 1 tsp Chinese-style chicken bouillon powder
- ½ Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp toasted sesame seeds
Instructions
- Cut or tear cabbage into bite-sized pieces.
- Combine all the ingredients (cabbage, garlic, chicken bouillon powder, soy sauce, sesame oil, and sesame seeds) in a plastic bag or bowl and mix well. Then, let it sit in the refrigerator for 15 minutes to 1 hour to allow the flavors to meld.
Notes
- You can store it in the refrigerator for up to 2 days. However, the texture of the cabbage may deteriorate over time, so it is best to consume it on the same day.
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