Cabbage often gets overlooked in everyday cooking, yet its vibrant color and satisfying crunch make it a versatile, affordable vegetable. Typically reserved for occasional coleslaw, it deserves more attention. Recently, I experimented with a simple Japanese preparation that transformed this humble ingredient into something irresistible.
Unlocking the Flavor of Yamitsuki
Yamitsuki, translating to ‘addictive’ in Japanese, serves as a straightforward yet compelling side dish. This version highlights a key technique: salting the cabbage to tenderize and infuse flavor while preserving its crisp texture. Using Chinese leaf cabbage, the leaves are torn by hand, lightly wilted, and tossed in a dressing of sesame oil, ginger, and garlic. The result is frilly leaves that balance tenderness with crunch, seasoned perfectly without overpowering saltiness.
This dish commonly appears in Japanese pubs, pairing well with richer mains to cut through fattiness. The salting step is crucial—rinse thoroughly afterward to avoid excess salt. In my preparation, I used a modest amount of salt, and even then, careful rinsing ensured balanced taste. Sourcing Chinese leaf cabbage from a local supermarket, the process of tearing it proved relaxing, though drying it afterward required patience. The effort pays off, especially alongside grilled salmon teriyaki and steamed rice, where the nutty dressing elevates the meal.
Ingredients
Note: Opt for kosher salt, which is milder; if substituting sea salt, reduce to one teaspoon.
- 1 head Chinese leaf cabbage
- 2 teaspoons kosher salt (or 1 teaspoon sea salt)
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Method
- Tear the cabbage leaves into bite-sized pieces and place them in a large bowl.
- Sprinkle with salt and massage gently to wilt the leaves slightly. Let sit for 10-15 minutes.
- Rinse the cabbage under cold water thoroughly to remove excess salt, then drain and pat dry with a clean towel.
- In a small bowl, whisk together sesame oil, ginger, and garlic.
- Toss the cabbage with the dressing until evenly coated. Serve immediately for maximum crunch.
This quick recipe yields a side dish that’s both healthy and habit-forming, encouraging more cabbage in future meals.
