Yamitsuki Cabbage (Japanese Addictive Cabbage)
Yamitsuki Cabbage (Japanese Addictive Cabbage)
Ingredients
- 1 head cabbage
- 2 garlic, cloves
- 2 tablespoons sesame oil
- 2 tablespoons roasted sesame seeds, plus extra for optional topping
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chicken bouillon, or mushroom bouillon for a vegan option
Instructions
- 1
Remove the first two outer layers of the cabbage. Cut the cabbage head in half and then cut out the core. Next, cut the cabbage into approximately 1-inch cubes.
⏱️ 5 min
- 2
Transfer the cut cabbage pieces into a salad spinner. Thoroughly wash and then dry the cabbage. Once dry, transfer it to a glass container.
⏱️ 3 min
- 3
Trim off the ends of the two garlic cloves. Grate the garlic cloves into a small bowl using a grater (a fruit fork can be used to safely grate the last bits of garlic). Alternatively, you can use a garlic press or finely mince the garlic.
⏱️ 2 min
- 4
In a mortar and pestle, add the two tablespoons of roasted sesame seeds. Grind the sesame seeds, but not completely into a powder; leave some intact for texture.
⏱️ 2 min
- 5
Add the 1/2 teaspoon of kosher salt and 1/2 teaspoon of chicken bouillon (or mushroom bouillon) to the cabbage in the container.
⏱️ 1 min
- 6
Mix the first round of seasonings. Either cover the container with a lid and shake aggressively, or put on gloves and massage the salt and bouillon into the cabbage by hand.
⏱️ 2 min
- 7
Add the 2 tablespoons of sesame oil to the grated garlic in the small bowl. Stir it well to combine.
⏱️ 1 min
- 8
Pour the garlic-sesame oil mixture over the seasoned cabbage. Then, add the ground roasted sesame seeds to the cabbage.
⏱️ 1 min
- 9
Cover the container again and shake aggressively to ensure all ingredients are well combined.
⏱️ 2 min
- 10
For an optional touch, top the dish with a little bit more roasted sesame seeds before serving.
⏱️ 1 min
- 11
Serve immediately. If not consumed in one sitting, store in an airtight container in the refrigerator for up to two days.
Kitchen Tools
Nutrition Facts (per serving)
Yamitsuki Cabbage (Japanese Addictive Cabbage)
Ingredients
- 1 head cabbage
- 2 garlic, cloves
- 2 tablespoons sesame oil
- 2 tablespoons roasted sesame seeds, plus extra for optional topping
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chicken bouillon, or mushroom bouillon for a vegan option
Instructions
- 1
Remove the first two outer layers of the cabbage. Cut the cabbage head in half and then cut out the core. Next, cut the cabbage into approximately 1-inch cubes.
⏱️ 5 min - 2
Transfer the cut cabbage pieces into a salad spinner. Thoroughly wash and then dry the cabbage. Once dry, transfer it to a glass container.
⏱️ 3 min - 3
Trim off the ends of the two garlic cloves. Grate the garlic cloves into a small bowl using a grater (a fruit fork can be used to safely grate the last bits of garlic). Alternatively, you can use a garlic press or finely mince the garlic.
⏱️ 2 min - 4
In a mortar and pestle, add the two tablespoons of roasted sesame seeds. Grind the sesame seeds, but not completely into a powder; leave some intact for texture.
⏱️ 2 min - 5
Add the 1/2 teaspoon of kosher salt and 1/2 teaspoon of chicken bouillon (or mushroom bouillon) to the cabbage in the container.
⏱️ 1 min - 6
Mix the first round of seasonings. Either cover the container with a lid and shake aggressively, or put on gloves and massage the salt and bouillon into the cabbage by hand.
⏱️ 2 min - 7
Add the 2 tablespoons of sesame oil to the grated garlic in the small bowl. Stir it well to combine.
⏱️ 1 min - 8
Pour the garlic-sesame oil mixture over the seasoned cabbage. Then, add the ground roasted sesame seeds to the cabbage.
⏱️ 1 min - 9
Cover the container again and shake aggressively to ensure all ingredients are well combined.
⏱️ 2 min - 10
For an optional touch, top the dish with a little bit more roasted sesame seeds before serving.
⏱️ 1 min - 11
Serve immediately. If not consumed in one sitting, store in an airtight container in the refrigerator for up to two days.