Yamitsuki Cabbage (病みつきキャベツ)is one of the popular nibbles in Japan.
“Yamituski” means “addictive” in Japanese, so you can’t stop eating once you have the first bite.
It’s super easy to make and healthy as hell.
There are many varieties of recipes of “Yamitsuki Cabbage”, but all of them are just easy and simple.
I am going to teach you today my basic “Yamituski Cabbage” using ingredients likely you have at home.
I have to explain the kind of cabbage before cooking. Cabbage is not only one kind so you have to know the proper cabbage for “Yamitsuki Cabbage”.
Obviously, “Yamitsuki Cabbage” use as uncooked cabbage leaves, you need to choose the one you can eat uncooked.
Let’s get started to cook!
- 1 or 1/2 green cabbage
- Salt to taste
- Ground Pepper (black or white if you like)
- Sesame oil
- Sesame seeds (optional)
Cut the cabbage into a square, or whatever, cut as you like.
Personally, I don’t recommend “sliced” as “Yamitsuki Cabbage” because it gets watery as leave it longer, but it’s your option.
In case you want to know how I cut…
- Cut the cabbage down the middle, splitting it into two equal halves.
- Place each half flat side down and cut down the middle.
- Cut off the core.
- Place each quarter flat side down. Cut it into slices.
- Cut the slices into squares.
Sometimes cabbage has a hard part, cut out the hard stalk in the middle.
Salt and pepper
Put cabbage you cut into a bowl, and sprinkle salt to taste, and ground pepper as you like.
Toss around a few times.
“Sesame oil” is the essential key of the dish to get you addictive, so don’t use substitute oil, it must be “Sesame oil”.
Drizzle 1-2 TBSP of Sesame oil over the cabbage, mix well.
I recommend Korean or Japanese sesame oil if you can find it.
Korean; Ottogi Premium Roasted Sesame Oil
In my life, this is THE BEST sesame oil so far!
I couldn’t forget my impression when I tasted this first, with its scent, aroma, and very rich flavor.
100% pure sesame oil, you will notice the dark roasted color more than any sesame oil first when you pour in the plate.
It’s so hard to find this in Japan and UK, if you read this in the US,
you are very lucky!
Japanese, Kadoya Sesame Oil
This is the “staple sesame oil” produced by “Kadoya Sesame Mills” (かどや製油), an cooking oil company founded in 1858. It is a nice mild and clear but remains rich flavor and sesame aroma that you can use for any dish as cooking oil or dressing oil.
Roast selected sesame seeds carefully with the unchanged own process for 160 years, it is attractive that the price is reasonable although it is pure sesame oil. Recommended as sesame oil for daily use.
As the topping, sprinkle sesame seeds if available, “white roasted sesame seeds” preferred.
Unique ingredients to be more Japanese
Grated Fresh Garlic
Add 1/2 tsp of grated garlic if you like garlicky. The taste is going to be more like “Yamitsuki Cabbage” at “Japanese style BBQ restaurant”.
If you don’t have time to grate garlic, you can use garlic powder or grated fresh garlic tube.
Personally, I don’t like feel fresh minced garlic in my mouth but if you don’t mind you can use minced garlic.
Of course, you can use garlic press too.
“Shio kombu”(塩昆布) are popular condiment in Japan, which is thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces.
The flavor is salty-sweet but is not regular kelp, seaweeds, flavor as you know, even the flavor is not like Nori, seaweed sheets.
In the common use in Japan, it goes as topping on Japanese sticky rice or ingredient for rice ball.
Shio kombu is compounded whole “Umami”, amino-acid, so it uses as a seasoning for several dishes such as ‘Yamitsuki Cabbage”.
It is hardly found in regular grocery stores outside of Japan, go to Japanese grocery store or oriental store if it is located near you.
Kombu Dashi Powder
Instead of Salt, you can use “Kombu Dashi Powder” or “Kombu tea powder” (it is different from Kombucha) to add more “Umami” flavor.
“Kombu Dashi Powder” is Kelp soup stock, which also very popular in Japan.
It doesn’t taste deeply ocean, I would say it give the dish more flavorful due to the Umami compounds.
If you like authentic Japanese food, one of the hidden key is “Kombu Dashi”.
You can use ti as the base of Japanese food cooking such as Miso soup, Japanese pot, Japanese egg omelette, and sushi rice.
“Kombu tea” or “Kobu tea” (昆布茶) is a “Kelp powder drink” which is finely chopped or powdered Kelp to drink with hot water.
Japanese people call it “Kombucha”, but it is not really a kind of “Tea”, and it is not “Kombucha” for superfood drink.
Japanese people use “kelp tea” powder as the seacret ingredients.
If you want to use “Kombu Dashi powder” or “Kombu Cha”, use one of them instead of salt.
Chinese broth powder
“Chinese chicken stock” powder is also good for “Yamitsuki Cabbage” instead of salt.
Japanese people use often “Chinese chicken stock” for cooking.
If you are looking for a different taste or try Chinese cooking,
it’s very handy to infuse Chinese food flavor.
I often use it for fried rice or soup.
"Yamitsuki" Addictive Cabbage
- 1/2 - 1 Green Cabbage
- Salt and pepper to taste
- Korean Sesame oil
- Sesame Seeds
- Cut cabbage into a square.
- Put cut cabbage in a bowl, sprinkle salt and pepper to taste, toss around.
- Drizzle 1-2 tbsp of sesame oil over the cabbage, mix well.
- Sprinkle sesame seeds as a topping.
As typical men, my husband doesn’t eat vegetable much, but he eats a lot of cabbage when I make ‘Yamitsuki cabbage”.
It’s super easy to make, super healthy.
It goes well to aochole drink, of course.
I am sure your guest gets impressed too when you have a party!
Please use the right cabbage and sesame oil.
Do you want to know Healthy Izakaya food in Japan?