Name: Yamitsuki (Addictive Cabbage) Recipe
Prep time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 pound Taiwanese flathead cabbage or Napa cabbage (about 1/2 cabbage); Kosher salt (such as Diamond Crystal) and pepper, to taste; 2 medium garlic cloves; 2 tablespoons toasted sesame oil; 1 tablespoon untoasted sesame seeds

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Introduction

Yamitsuki, also known as Addictive Cabbage, is a simple yet flavorful Japanese-style cabbage salad that’s irresistibly crunchy and savory. This quick dish combines salted cabbage with a garlic sesame dressing, making it a perfect side for any meal.

A white bowl filled with cooked cabbage pieces, showing about three layers of roughly chopped leaves with a mix of light green and pale white colors. The cabbage looks soft and slightly glossy with seasoning visible as small dark specks scattered on top. The bowl is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Taiwanese flathead cabbage or Napa cabbage (about 1/2 cabbage)
Kosher salt (such as Diamond Crystal) and pepper
2 medium garlic cloves
2 tablespoons toasted sesame oil
1 tablespoon untoasted sesame seeds

Instructions

Step 1: Peel away any damaged outer leaves from the cabbage. Trim off any brown or oxidized bits, then halve the cabbage through its core and remove the solid white heart by cutting out a small triangle with the tip of a large knife.
Step 2: Cut the leaves into rough 1 1/4-inch square pieces. For very thick parts near the core, slice them into thin strips about 1/4-inch wide instead.
Step 3: Wash and drain the cabbage pieces in a colander. Transfer to a very large bowl and sprinkle with 3 tablespoons of salt. Use your hands to crunch and scrunch the leaves, separating them and mixing well with the salt. Let sit for 10 minutes to soften.
Step 4: While the cabbage rests, finely grate the garlic into a smooth paste in a small bowl (about 1/2 tablespoon). Whisk in the toasted sesame oil, 1/8 teaspoon salt, and 1/4 teaspoon ground black pepper to make the dressing.
Step 5: After 10 minutes, check the cabbage for slight wilting and saltiness by rinsing a leaf and tasting it. If it’s not salty enough, let it sit another 10 minutes. Then rinse the cabbage under running water to remove excess salt and drain well. The cabbage should be damp but not soggy.
Step 6: Transfer the cabbage to a serving bowl and pour the dressing over it. Toss thoroughly with two large spoons or chopsticks until evenly coated. Sprinkle with untoasted sesame seeds and mix again.
Step 7: Serve the cabbage family style in a large bowl or portion it into small bowls for individual servings alongside rice. Best enjoyed the day it’s made to avoid the garlic becoming too intense.

Tips & Variations

Use either Taiwanese flathead or Napa cabbage for the best texture and flavor.
If you prefer less garlic intensity, reduce the amount slightly or add garlic just before serving.
For extra crunch, sprinkle toasted nuts such as sliced almonds or chopped peanuts on top.
You can substitute sesame oil with a mild vegetable oil if desired, but the sesame flavor is key to this dish.

Storage

Store leftover Yamitsuki in an airtight container in the refrigerator for up to 2 days. Note that the garlic flavor will intensify over time, and the cabbage may become softer and less crisp. It is best to enjoy this salad fresh. Reheating is not recommended as it is served cold.

How to Serve

A white bowl filled with a layered dish of light green and pale yellow cabbage leaves, with visible oil giving them a shiny texture, sprinkled generously with golden sesame seeds on top, sitting on a white marbled surface. To the top right, there’s a small white bowl filled with more sesame seeds, and just above that, a can with blue, white, and yellow details. Black chopsticks with dark brown handles rest on a small black chopstick holder at the bottom of the bowl. Another bowl with the same cabbage dish is partially visible on the top left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of cabbage works best for Yamitsuki?

Taiwanese flathead cabbage or Napa cabbage are preferred due to their tender leaves and mild flavor. Other cabbages can be used but may be tougher or less suitable.

Can I make Yamitsuki ahead of time?

While you can prepare it a few hours ahead, it’s best eaten the day it’s made. The garlic flavor develops strongly if stored longer, which might overpower the salad’s balance.