Yamitsuki Cabbage (Addictive Cabbage) やみつきキャベツ

Yamitsuki Cabbage is a quick and easy Japanese side dish served at izakayas, made with crunchy cabbage tossed in a savory blend of sesame oil, garlic, sesame seeds, and umami-rich seasonings. Light yet addictively flavorful, it pairs perfectly with any meal and comes together in just 5 minutes!

What is Yamitsuki Cabbage?

Yamitsuki Cabbage (やみつきキャベツ), also known as Shio Kyabetsu (塩キャベツ), or “salt cabbage,” is a popular Japanese dish featuring crisp, fresh cabbage tossed in savory flavors from a blend of sesame oil, garlic, sesame seeds, salt, and umami-rich seasonings. The name yamitsuki means “addictive” in Japanese, perfectly describing its irresistible flavor. Often enjoyed as a quick appetizer in izakayas (Japanese pubs), it’s also a go-to side dish for home cooks thanks to its simplicity, speed, and minimal ingredient list.

Why this recipe

This dish is truly one of my favourite go-to Japanese cabbage side dishes, its:

• Quick and no-cook: Comes together in under 10 minutes with zero cooking required—perfect for busy weeknights or last minute sides.
• Budget-friendly: Made with simple pantry staples and cabbage, it’s a cheap and affordable way to round out any meal.
• Customizable: Easily tweak the flavor profile with garlic, sesame oil, chili flakes, or yuzu kosho depending on your mood.
• Nutritious and satisfying :A healthy way to enjoy your greens, packed with fiber and umami without feeling heavy.
• Perfect for home izakaya nights: It’s crisp, refreshing and so addictive that its the perfect cabbage side dish to serve as otsumami (snacks with drinks) or as a Japanese side dish with rice and mains.

Ingredients and Substitutions

This simple yet delicious izakaya side dish just a few key ingredients. Here’s a breakdown of what you’ll need:

• Cabbage: You can use any green cabbage. I recommend flat cabbage, also called Taiwanese cabbage because it’s mild, slightly sweet and crispy but more tender than green crisp cabbage.
• Toasted Sesame Oil
• Roasted White Sesame Seeds
• Garlic: Preferably raw garlic for the best flavor, but garlic powder can be used as a substitute if needed.
• Salt: I used coarsely ground pink Himalayan salt. Use slightly less if using fine sea salt as it may be too salty.
• Umami Seasonings

Umami Seasonings

Umami seasonings are the secret to giving this cabbage side dish that savory, mouthwatering taste. You can use any of the following:

• Dashi powder (hondashi, shiitake dashi or kombu dashi)
• MSG
• Chicken boullion (I use chinese-style chicken bouillon powder)
• Vegetable boullion
• Kobucha (dried kelp tea powder)
• Soy sauce
• Mentsuyu (noodle soup base)
• Shio koji
• Miso
• Katsuobushi (bonito flakes)
• Shio kombu

I like to mix and match these seasonings depending on what I have available and my flavor preferences. The subtle differences in each umami seasoning give this dish a unique twist every time you make it.

How to Make Yamitsuki Cabbage

This easy cabbage recipe comes together in just a few simple steps:

1. Prepare the Cabbage: Roughly chop or tear the cabbage into bite-sized pieces. Rinse and drain it well using a salad spinner to remove excess moisture.
2. Grind the Sesame Seeds: If using whole sesame seeds, grind them with a suribachi (mortar and pestle).
3. Mix the Wet Ingredients: In a large bowl (preferably with a lid) or plastic bag, mix the sesame oil, ground sesame seeds, and minced garlic. If you’re using any wet umami seasonings (i.e. miso or shio koji) or add-ins such as shio kombu, add them to this mixture as well.
4. Season the Cabbage: Place 1/3 of the cabbage in the bowl or a plastic bag. Sprinkle with 1/3 amount of salt and any dry umami seasonings like dashi or MSG. Repeat 2 more times. Toss or shake to evenly coat. Open the lid and use your hands or tongs to toss once more, scooping from the bottom to ensure seasonings are evenly distributed.
5. Serve: This dish is best served immediately, but you can also store leftovers for later.

VIDEO: Watch How to Make It

Variations

While the base of this dish is similar across recipes, there are lots of options to change it up to your liking! Here are some suggestions:

• Use different vegetables: It’s common to use in-season vegetables and whatever is on hand. I often make yamitsuki carrot, napa cabbage, cucumber, thinly sliced broccoli stem and daikon. I’ve even done this with potatoes by pan frying it first and then seasoning it in the same way.
• Add flavours: You can change up the flavour of this dish my omitting the garlic and substituting it for scallions or ginger. Drizzle some kewpie mayo or sesame dressing for creaminess. A bit of rice vinegar or lemon for tang. Add cheese, roasted seaweed or furikake for different flavour profiles.
• Add texture: I love adding natto, pickled radish (takuan) or okra for different textures!
• Add spices: One of my favourite ways to spice it up is to add yuzu kosho (yuzu pepper). You can also add chili flakes, dried chili, shichimi togarashi (Japanese seven spice), umami chili crisp, karashi (Japanese mustard), black pepper or kizami wasabi (chopped wasabi). When I feel a little fancy, I love adding in a little mentaiko (spicy cod roe).

Serving Suggestions

Yamitsuki cabbage is the perfect easy recipe for an umami-packed side dish to complement any Japanese meal. Whether you’re enjoying it as an appetizer, a side, or as otsumami (snacks or small dishes paired with cold beer or alcohol free drinks) for a home izakaya night, it’s sure to be a crowd-pleaser. Here are some pairing ideas:

• Yakitori (recipe coming soon)
• Vegetable Gyoza
• Yakiniku (Japanese Grilled Meat/BBQ)
• Crispy Chicken Breast Karaage (Japanese Fried Chicken)
• Tamago Toji Udon (Egg Drop Udon Noodle Soup)
• Japanese Curry Fried Rice
• Miso soup

How to Store Leftovers

If you have leftovers, you can store yamitsuki cabbage in an airtight container in the fridge for up to 3 days. It’s perfect for meal prep and can be easily packed for lunches throughout the week.

Recipe FAQ

More Izakaya Recipes

If you’re looking for more recipes from Japanese bars, try these!

• Tonpeiyaki (Pork and Cabbage Omelette)
• Kyabetsu Yaki (Cabbage Pancake)
• Karaage (Japanese Fried Chicken)
• Yaki Onigiri (Japanese Grilled Rice Balls)

Enjoy! If you make this Yamitsuki Cabbage recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

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