Yamitsuki (addictive cabbage)
Recipe from Hetty Lui McKinnon · original post · full recipe on hettymckinnon.com
A no-cook Japanese-style side: raw cabbage massaged with salt, then tossed with garlic, toasted sesame oil and sesame seeds. Great with a bowl of hot rice.
Serves 4 30 min
vegandairy-freeno-cooksaladasian
Ingredients
- green cabbage — core removed, leaves cut into 5 cm chunks750 g
- fine sea salt6 g
- toasted sesame seeds18 g
- garlic cloves — finely grated2 ea
- toasted sesame oil30 ml
- vegetable stock paste — 1 tsp5 ml
Method
- Place the cabbage into a large bowl and scatter over the salt. Massage the salt into the cabbage, breaking up the chunks as you squeeze. Leave to soften for 5 to 10 minutes.
- Optional: heat a frying pan on medium heat for 2 minutes, add the sesame seeds and toast, moving them around constantly, until fragrant, 2 to 3 minutes.
- Drain off any liquid from the cabbage. Taste it - if it is too salty, rinse it, allow to drain and pat dry.
- Add the garlic, sesame oil, vegetable stock paste and sesame seeds to the cabbage and toss very well (your hands work best) until the cabbage is completely coated and the garlic is evenly distributed.
- Refrigerate for 15 minutes to 1 hour to let the flavours meld. Serve cold from the fridge for the best crunch. Keeps in an airtight container in the fridge for 5 to 7 days.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 5 ml Gluten-free vegetable stock paste instead of vegetable stock paste
Toss the gluten-free stock paste through exactly as before; nothing else changes.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- green cabbage · 750 g
- fine sea salt · 6 g
- toasted sesame seeds · 18 g
- garlic cloves · 2 items
- toasted sesame oil · 30 ml
- vegetable stock paste · 5 ml