Yamitsuki kyabetsu (addictive cabbage)
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4–6
Yamitsuki kyabetsu is a simple Japanese cabbage dish dressed with sesame oil, rice vinegar, garlic and sesame seeds. It's very simple to make and is easy to prepare ahead. Serve with fried or grilled dishes such as chicken karaage, teriyaki salmon and Japanese curries.
Ingredients
- ½ white cabbage, roughly chopped into bite-sized pieces
- large pinch salt
- 1 tbsp toasted sesame seeds, plus extra to serve
- 1 small garlic clove, finely grated
- 1 tbsp rice vinegar
- 1 tsp sugar
- small pinch white pepper
- 1 pinch MSG, chicken bouillon or mushroom seasoning
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce (optional)
Method
Separate the cabbage pieces into individual layers. Put in a colander set over a bowl, season generously with salt and mix well. Chill for 30 minutes.
Meanwhile, toast the sesame seeds in a dry frying pan until lightly browned. Set aside to cool.
Drain any excess liquid from the cabbage.
Add the garlic, toasted sesame seeds, rice vinegar, sugar, white pepper, MSG (or chicken bouillon or mushroom seasoning) and sesame oil. Add the soy sauce, if using, and mix well.
Serve garnished with extra toasted sesame seeds. If making in advance, add the sesame seeds at the last minute to make sure they keep their crunch.
Recipe tips
You can buy ready toasted sesame seeds, but they benefit from an extra minute or two in a dry frying pan. It heats up the oils and brings out the flavour. If toasting sesame seeds from scratch it can take up to 10 minutes over a low heat. Either way, keep an eye on them to make sure they don't burn!
The soy sauce is traditional for this recipe, but it's lovely both with and without it and Jesse cooks it both ways.
