Yamitsuki (addictive cabbage)
The name says it all about this dish. It's cabbage and it's addictive. In Japanese, it is called yamitsuki, which translates to (you guessed it) 'addictive'. This humble dish is barely adorned yet impossible not to eat compulsively. Uncooked cabbage is massaged in salt and then dressed in garlic, sesame oil and seeds. The frugal ingredient list cuts no corners – it is all about imparting unequivocal umami to the robust leaves.
My recipe has a sneaky teaspoon of vegetable stock paste. I used Better Than Bouillon Vegetable Stock Paste which offers a clean and rich umami. I’ve also used my trusted Vegeta vegetable stock powder, to great results.
I tested with a regular green cabbage. There is a particular joy in creating a dish so spectacular from the most ordinary and accessible version of a vegetable. If you have access to fancier cabbages, flat-topped Tendersweet, Taiwanese flathead, or conical caraflex (also called conehead or arrowhead) would work beautifully. You want a cabbage that will stay crisp to the bite after a little massage.
Yamitsuki (addictive cabbage)
Ingredients
- 750 g green cabbage (about 1/2 small), core removed, leaves chopped into 5cm / 2-inch chunks
- 1 teaspoon salt (I used fine sea salt)
- 2 tablespoons toasted sesame seeds
- 2 medium garlic cloves, finely grated (I use microplane fine grater)
- 2 tablespoons toasted sesame oil
- 1 teaspoon vegetable stock paste or bouillon powder
Instructions
- 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.
- This is an optional step but I do it to re-energize the aromas of the already toasted sesame seeds. Heat a frying pan / skillet on medium heat for 2 minutes. Add the sesame seeds and toast, moving it around constantly with wooden chopsticks or spoon, until fragrant, 2 to 3 minutes.
- Drain off any liquid from the cabbage. Taste it and if it tastes like a good salt level for you, move onto the next step. If it tastes too salty, rinse it, allow to drain and pat dry. How salty it is will depend on what type of salt you use. I used fine sea salt.
- To the cabbage, add the garlic, sesame oil, vegetable stock paste or bouillon powder, sesame seeds and toss very well to combine - your hands will be the most effective tool here - until the cabbage is completely coated and the garlic is evenly distributed.
- Allow to sit in the refrigerator for 15 minutes to 1 hour to allow the flavors to meld. Serve cold from the fridge for optimal crispness.
- Keeps in the fridge, in an airtight container, for 5 to 7 days.
