Yamitsuki (Addictive Cabbage) Recipe
Yamitsuki, also known as Addictive Cabbage, is a simple yet flavorful Japanese-inspired salad featuring lightly salted Taiwanese flathead or Napa cabbage dressed with a garlicky sesame oil dressing. The cabbage is carefully prepared to soften and absorb a delicate saltiness before being tossed with a fragrant dressing made from fresh garlic, toasted sesame oil, and sesame seeds. This crunchy, umami-rich salad is perfect as a refreshing side dish to accompany rice and other Japanese or Asian meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (salting and softening time)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Cabbage
- 1 pound Taiwanese flathead cabbage or Napa cabbage (about 1/2 cabbage)
- Kosher salt (such as Diamond Crystal), 3 tablespoons plus 1/8 teaspoon for dressing
- Ground black pepper, 1/4 teaspoon for dressing
Dressing
- 2 medium garlic cloves (about 1/2 tablespoon finely grated)
- 2 tablespoons toasted sesame oil
- 1 tablespoon untoasted sesame seeds
Instructions
- Prepare the cabbage: Peel away any damaged outer leaves, trim brown or oxidized parts, halve the cabbage through the core, and remove the solid white heart by cutting out a small triangle.
- Cut the cabbage: Chop leaves into rough 1 1/4-inch square pieces. Slice any very thick parts near the core into thin strips about 1/4-inch wide to ensure even texture.
- Salt the cabbage: Wash and drain the cut cabbage pieces lightly, place in a large bowl, sprinkle with 3 tablespoons kosher salt. Crunch and scrunch the leaves thoroughly with your hands to separate and soften them. Let rest for 10 minutes to wilt.
- Make the dressing: While cabbage rests, finely grate garlic into a paste. In a small bowl, whisk together the grated garlic, toasted sesame oil, 1/8 teaspoon salt, and 1/4 teaspoon ground black pepper until combined.
- Rinse and drain cabbage: After 10 minutes, test a leaf for saltiness. If right, rinse cabbage in a colander under running water to remove excess salt. Drain thoroughly, ensuring cabbage is moist but not wet.
- Dress the salad: Transfer cabbage to a serving bowl, pour dressing over, and toss well using spoons or chopsticks until evenly coated. Sprinkle with untoasted sesame seeds and mix again.
- Serve: Serve immediately either family style in a large bowl or in small individual bowls alongside rice. Best eaten the day it is made to enjoy fresh garlic flavor without overpowering sharpness.
Notes
- Using Taiwanese flathead or Napa cabbage provides the best texture, but other cabbage varieties can be substituted.
- Do not skip the salting step; it softens the cabbage and enhances flavor.
- Cabbage should be moist but not sopping wet before dressing to ensure optimal texture and flavor absorption.
- The dish is best consumed same day, as garlic flavor intensifies and can become too strong with time.
- Adjust salt and pepper to taste, especially if using different types of salt.
Keywords: Yamitsuki, Addictive Cabbage, Japanese Cabbage Salad, Sesame Cabbage Salad, Garlic Sesame Cabbage
Find it online: https://familyfavplates.com/yamitsuki-addictive-cabbage-recipe/
