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:
- Vegetarian/Vegan – instead of anchovies, use a vegetarian stock like kombu dashi or chicken stock.
- Sweet and smokey – using dashi sock instead of anchovies will result in a slightly sweet and smokier flavour.
- Spicy – add in a pinch of chilli flakes or shichimi (Japanese seven spice mix).
Frequently Asked Questions
Yes, absolutely. If you’re watching your salt intake, or don’t like the saltiness, just reduce the volume of the salty ingredients (anchovies or salt).
You can but partly of what makes this dish so addictive is the garlic flavour. If you’re not a fan of garlic, try using a flavourful substitute like a chilli crisp oil.
I don’t recommend storing this dish for long, as the salt draws out moisture from the cabbage, causing it to wilt. It’s best enjoyed fresh.
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.
- Take a piece of kitchen paper and lay it flat on a chopping board.
- Spread out the sesame seeds in the middle and fold the sheet over.
- Using the rolling pin, roll over the seeds/kitchen paper.
Ingredients for Yamitsuki Cabbage
- 1/2 a small cabbage
- 3 anchovy fillets (minced)
- 1 tbsp ground roasted white sesame seeds
- 1/2 tbsp sesame oil
- 1/2 tbsp garlic oil sediment (or 1 clove minced garlic)
- 1/4 tsp salt
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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!
Yamitsuki Cabbage
Equipment
- 1 mixing bowl
Ingredients
Ingredients
- 1/2 small green cabbage
Dressing
- 3 anchovy fillets (minced)
- 1/2 tbsp sesame oil
- 1/2 tbsp garlic oil sediment (or 1 clove of minced garlic)
- 1/4 tsp salt
- 1 tbsp ground toasted white sesame seeds
Instructions
- Make sure your cabbage is clean and dry before slicing it into bite sized pieces.
- Combine all the ingredients for the dressing in a bowl.
- Toss in the pieces of cabbage into the bowl with the marinade, taking care to separate each layer of cabbage.
- Give it a good mix, serve and enjoy!
