Yahoo Lifestyle The Japanese Way to Make Cabbage 10x Better
Cabbage has always been one of my favorite foods. Growing up, it was a staple—boiled, fried, in soups or even stuffed. Its versatility is unmatched, and let’s not overlook how budget-friendly it is! But now? I hardly make it. My kids turn up their noses, and my husband gags at the smell of it cooking. The poor cabbage doesn’t stand a chance.
But I’m ready to bring it back, and I deserve to enjoy it without judgment! The challenge, of course, is convincing my family that cabbage is not the enemy. Maybe I’ll slip it into fried rice or layer it in a taco to win them over—or maybe I'll try this recipe from food writer and cookbook author Hetty Lui McKinnon (@hettymckinnon). She calls cabbage a "winter hero" and I could not agree more!
This cabbage recipe is simple and has a deep umami flavor, and I think that's perfect for those busy winter nights.
Related: 54 Great Green Cabbage Recipes
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What is Yamitsuki?
"This is a really good cabbage dish. In Japanese, It is described as addictive or yamitsuki," Hetty wrote in the caption of her Instagram post. "Lately I’ve been eating this a lot at restaurants but this week, I made my own. It’s no cook, absolutely no fuss and ready in minutes."
Sign me up! I love a no-cook recipe, and raw cabbage is amazing! Plus, my husband can't complain about the smell if it's not cooked.
Yamitsuki is a Japanese term that translates to “addictively delicious” or “so good, you can’t stop eating it.” It’s often used to describe foods with bold, crave-worthy flavors that keep you coming back for more. Think rich ramen or salty-sweet snacks like candied nuts. Yamitsuki dishes hit all the right flavor notes—savory, sweet, salty and sometimes spicy—making them irresistible.
This cabbage dish is also having a bit of a moment in New York City restaurants at the moment. You can find it on menus at Sip & Guzzle, Dr Clark and NBetween. The recipe was also shared in the New York Times.
Related: The Japanese Way to Make Coffee Taste 10x Better
How to Make Yamitsuki
You can get the full recipe on McKinnon's Instagram page, but this will take you around 10 minutes to make. All you need is red or purple cabbage, garlic, toasted sesame oil, roasted white sesame seeds, sake, chicken or mushroom bouillon powder, brown sugar, salt and monosodium glutamate (MSG).
Grind the garlic cloves, toasted sesame oil, sesame seeds, sake, bouillon powder, brown sugar, salt and MSG together using a mortar and pestle, until you achieve a smooth paste.
Wash and chop your cabbage into bite-sized pieces, then toss your cabbage into the paste until it's coated. You can add the cabbage and the paste mixture into a sealable storage bag or container and shake until the cabbage is coated. Serve and enjoy! That’s it!
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Make Ahead Options
This is a very simple dish to make, so there’s not much to do overall, but you can wash, dry and cut the cabbage the day before you plan to use it and keep it in the refrigerator.
The sauce can also be made a day ahead of time and stored in an airtight container in the fridge.
If you want to change up the flavor a bit, you can add some roasted ground black pepper, chopped chives and chili flakes to the cabbage once it's mixed with the sauce.
This will stay good in an airtight container in the fridge for two days.
I want to try this with shredded cabbage and some shredded carrots mixed in. I bet it's going to be a staple recipe in my house!
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