Yamitsuki (Japanese cabbage salad)

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One of the tastiest things I've eaten in Japan! And it is really simple, although grinding the ingredients takes a while.

20 min

4 servings

Ingredients

Noodles

  • 4 cloves garlic
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons roasted white sesame seeds
  • 1 tablespoon sake
  • 1 teaspoon chicken or mushroom bouillon powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon fine salt, or to taste
  • 1 dash monosodium glutamate (MSG)
  • 3/4 to 1 pound green or purple cabbage (or a mix), chopped into bite-sized pieces, washed, and dried
  • Optional toppings: Roasted white or black sesame seeds, chili threads, furikake, chopped dried red chiles, toasted sesame oil, freshly ground black pepper

Instructions

  1. Grind 4 garlic cloves, 2 tablespoons toasted sesame oil, 2 tablespoons roasted white sesame seeds, 1 tablespoon sake, 1 teaspoon chicken or mushroom bouillon powder, 1 teaspoon brown sugar, 1/4 teaspoon fine salt, and 1 dash MSG together using a mortar and pestle, until you achieve a smooth, aromatic paste. Go ahead, give it a taste, and adjust as needed.
  2. Combine 3/4 to 1 pound chopped green or purple cabbage (or a mix) and your freshly-ground seasoning paste in a large mixing bowl. Using your hands, rub the mixture into the cabbage, ensuring each piece is well coated. Alternatively, add the cabbage and the paste mixture into a sealable storage bag or container. Seal it tight and shake until the cabbage is thoroughly coated.
  3. Garnish the cabbage with your choice of optional toppings. I recommend starting with extra sesame seeds and a drizzle of toasted sesame oil. For a pop of color and a spicy kick, add chili threads or chopped dried red chiles, or both.