Side Dishes

Yamitsuki Cabbage has been gaining popularity recently, and for good reason. Also known as “Addictive Cabbage”, this Izakaya-style salad lives up to its name. Its super easy to make, packed with bold savoury flavours, and is perfect with a cold glass of beer or as part of a Japanese dinner spread. I’ve been seeing this dish over on Instagram recently, one video being from Hetty Lui McKinnon who says it’s been popping up on a few menus across New York City. That inspired me to create my own version of Yamitsuki Cabbage – so, lets dive in! My Twist on the Recipe Many recipes call for raw minced garlic, which I personally don’t love. Instead I use garlic oil sediment – it still delivers a big punch of garlic but without the lingering aftertaste. I also love to use anchovies as my “umami” ingredient as they add incredible depth to the dish. What is Yamitsuki Cabbage? The Japanese word “yamitsuki” translates to “addictive” or “can’t stop eating”. This dish is often served at Izakayas, which are lively bars where people go to eat and drink in Japan. Some Izakayas are tiny—just a bar with a single row of stools—so you end up getting cosy with everyone around you while snacking on small plates and washing it all down with a 生ビール (draft beer). Dressing Variations This dish is super customisable! Here are some variations you could try: Frequently Asked Questions What to Serve with Yamitsuki Cabbage? If you wanted to recreate an Izakaya style spread (think Japanese tapas), why not try this Yuzu Kosho Karaage and a plate of Glossy Japanese Pork and Potato (Nikkujaga). If you wanted something more simple, pair the cabbage with some hot white rice (see this post on how to cook Japanese rice) and a bowl of steaming Kabocha Miso Soup. How to Grind Sesame Seeds If you have a pestle and mortar, use that to grind the seeds. If you haven’t got a pestle and mortar, don’t worry. For this method, you will need a piece of kitchen paper and a rolling pin. Ingredients for Yamitsuki Cabbage Leave a Review I always love to know how people get on with my recipes. If you have some feedback, and a few spare minutes, please feel free to leave a review or contact me directly!

Japanese Pork and Potato (Nikujaga) – tender new potatoes cooked with caramelised bites of pork belly, coated in a sweet and savoury soy sauce glaze. “Nikujaga” translates to pork and potato and it’s usually a brothier type-dish, but this version, which my Grandma taught me, is different in all the best ways. Why I Love This Recipe This recipe is great because if you have a basic Japanese pantry—soy sauce, mirin, sake, and sugar – you can easily make it using ingredients found in most supermarkets. I grew up in the north of England, where my English grandma would often cook “tatties and mince” which are potatoes and minced meat in gravy. When my Japanese grandma taught me this Nikujaga recipe, it instantly reminded me of her cooking. It’s funny how food can connect you to memories, even when the dishes are so different. 4 Tips for Making Japanese Pork and Potato (Nikkujaga) Frequently Asked Questions Ingredients for Japanese Pork and Potato (Nikkujaga) Step by Step for Japanese Pork and Potato (with pictures) What to Serve with Nikujaga? This Japanese pork and potato is a perfect side dish to a comforting bowl of Tonjiru (Pork Miso Soup). The sweet and savoury flavours of both dishes compliment each other, and if you wanted some extra veggies, why not try this Yamitsuki Cabbage recipe? Also known as “Addictive Cabbage”, for good reason!

This super simple cabbage recipe only requires 5 ingredients – cabbage, garlic, salt, white pepper and oil. The trick to making this stir fried cabbage taste amazing is the dry frying technique! The Best Bits Why I Love This Recipe This recipe reminds me of sitting in a smokey Izakaya in Japan, sipping on a draft beer and munching on addictively crunchy pieces of salty cabbage. Cabbages are in season for most of the year and also makes for a budget friendly side dish which goes with pretty much anything. How to Cook Stir Fried Cabbage Frequently Asked Questions Want more Side Dishes? Check out some of my other side dish recipes:

Crunchy cumbers and sweet tomatoes in a silky sesame sauce. This is my go to salad for that cucumber that is inevitably hiding away in the back of the fridge in the summer time. Best Bits: Why I Love This Dish I love this dish because when I’m in a pinch for time I know I can rely on this recipe. I’m also a big fan of sesame flavoured dishes; Tan Tan Men Ramen, Sesame Mochi, Sesame Tofu (a Japanese dessert), the list goes on. I made these Tahini and Chocolate Marble Cookies once and they were divine! Anyways, you get the idea. Frequently Asked Questions Pin this Recipe Recipe Card Looking for More Side Dishes?

This Japanese Simmered Kabocha is a classic side dish that you will find in many homes in Japan. This recipe is inspired by my Grandmother’s – it’s sweet, slightly nutty and has a velvety bite. It keeps well in the fridge and is delicious hot or cold so it’s perfect for meal prepping or having in a lunch box. Why I Love This Simmered Kabocha My Grandma used to have a little plot of land where she grew a variety of different veggies, including Kabocha! This dish is something that she always had on the dining table when I would visit Japan. For me, it’s super nostalgic and it feels like a hug in a bite. The Best Parts Pin This Recipe on Pinterest: Frequently Asked Questions Step by Step Guide Recipe Card Looking for Dinner Ideas? Why not try this Mapo Tofu Recipe, or if you’re looking for a quick hands-off kinda meal, this One Pot Salmon and Root Rice is perfect for those busy days!