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Yamitsuki (Addictive Cabbage) Recipe

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★★★★★

4.5 from 56 reviews

Yamitsuki, or Addictive Cabbage, is a simple yet flavorful Japanese-inspired salad featuring tender Napa or Taiwanese flathead cabbage dressed in a garlic-sesame dressing. The cabbage is lightly salted and softened, then tossed with a fragrant mixture of toasted sesame oil, fresh garlic, and toasted sesame seeds for a refreshing, umami-packed side dish perfect to serve alongside rice or as part of a larger meal.

Ingredients

Scale

Cabbage

  • 1 pound Taiwanese flathead cabbage or Napa cabbage (about 1/2 cabbage)
  • Kosher salt (such as Diamond Crystal), about 3 tablespoons for salting + 1/8 teaspoon for dressing
  • Ground black pepper, 1/4 teaspoon for dressing

Dressing

  • 2 medium garlic cloves, finely grated into paste (about 1/2 tablespoon)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon untoasted sesame seeds, toasted

Instructions

  1. Prepare the cabbage: Peel away any damaged outer leaves. Trim brown or oxidized bits, halve through the core, and remove the solid white heart by cutting out a small triangle near the core.
  2. Cut cabbage pieces: Chop the cabbage leaves into rough 1 1/4-inch square pieces. For very thick parts near the core, cut them into thin slices about 1/4-inch wide instead of squares.
  3. Salt and soften the cabbage: Wash and drain the cut cabbage in a colander. Place the cabbage in a large bowl, sprinkle with 3 tablespoons kosher salt, and massage with your hands until the leaves separate and begin to soften. Let sit for 10 minutes.
  4. Make the dressing: While cabbage rests, finely grate garlic into a small bowl. Whisk in toasted sesame oil, 1/8 teaspoon salt, and 1/4 teaspoon ground black pepper until well combined.
  5. Rinse the cabbage: After 10 minutes, test a leaf for saltiness by rinsing under running water and tasting. If not salty enough, let sit another 10 minutes. Then rinse the cabbage in a colander or salad spinner to remove excess salt and drain thoroughly, but do not dry completely.
  6. Toss the salad: Transfer cabbage to a serving bowl, add the dressing, and toss well using two large spoons or chopsticks until cabbage is evenly coated.
  7. Add sesame seeds and serve: Sprinkle toasted sesame seeds over the salad and toss gently to combine. Serve family style or in individual small bowls alongside rice. Best eaten the day it is made.

Notes

  • Use kosher salt like Diamond Crystal for best salting results as it dissolves and distributes evenly.
  • If desired, substitute Napa cabbage if Taiwanese flathead is unavailable.
  • Do not over-rinse the cabbage after salting; it should retain some moisture but not be soggy.
  • The salad is best eaten fresh to prevent the garlic flavor from becoming overpowering over time.
  • To toast sesame seeds, dry toast them in a pan over medium heat until fragrant and lightly browned.

Keywords: Yamitsuki, Addictive Cabbage, Japanese salad, Napa cabbage salad, garlic sesame cabbage, no-cook cabbage recipe, easy side dish, vegetarian Japanese dish

Find it online: https://todayquickmeals.com/yamitsuki-addictive-cabbage-recipe/