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“I’ve made this recipe for cabbage several times and on my oh my, this is so delicious and frankly I could eat this every day!! Fantastic recipes. I really enjoy your video instructions.”
– Jen
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What is Izakaya Style Salted Cabbage (Yamitsuki/addictive Shio Cabbage)?
As the name suggests, Japanese salted cabbage is a simple side dish made with raw cabbage that has been sprinkled with salt and other seasonings. Despite its simplicity, it’s truly a delicious and addictive dish.
Known as “yamitsuki” (やみつき) or “addictive” cabbage in Japanese, these salted cabbage side dishes are often served in izakaya (Japanese pubs) or yakiniku (Korean BBQ) restaurants, where people often gather to drink and eat.
This type of dish is sometimes called shio kyabetsu (salt cabbage), depending on the restaurant.
The cabbage has a fresh and crunchy texture while the seasonings add umami, yamitsuki cabbage is seriously addictive and some places even offer a free refill service. I always end up ordering refills without fail. I absolutely love this dish!
This recipe is my version of an izakaya-style “Addictive” salty cabbage. It’s a 5-minute dish which is very cheap and easy to make; I highly recommend it!
How I Developed This Recipe
If you’ve ever visited an Izakaya or a Yakiniku restaurant in Japan, you might be familiar with “Yamitsuki Cabbage.” It’s not just plain cabbage; it’s incredibly flavorful and often becomes addictive. Inspired by this, I decided to create my own version of “addictive” cabbage.
After some experimentation, I crafted a recipe that captures that same addictive quality you find in restaurants. The best part? It only takes about 5 minutes to prepare. This cabbage recipe is simple yet packed with flavor, making it a perfect quick side dish for a variety of meals.
It’s an easy way to bring a bit of Izakaya charm to your dining table, and you might just find yourself hooked on its delightful taste!
Ingredients & Substitution Ideas
- Sesame Seeds: White sesame seeds enhance flavor with their nutty taste.
- Chinese-Style Chicken Bouillon Powder: I use Youki’s additive-free Garasupu as a soup base.
- Salt & Pepper: Use your usual varieties.
- Garlic Paste: Finely grated garlic can be a convenient alternative.
- Green Cabbage: Cabbage types can differ based on where you live, but for this no-cook dish, I recommend using soft, green cabbage that is suitable to use raw instead of white, red, or napa cabbage. Spring or sweetheart cabbage are good substitutes.
- Chili Threads: Optional but recommended for improving color.
Japanese people are known for their love for salty food, but it’s easy to adjust the quantities to suit your taste. Feel free to reduce the salt and chicken stock if it’s too salty for you.
We all have unique taste buds, which makes yamitsuki cabbage so awesome! Its simple base lets you mix and match ingredients and seasonings to create your perfect dish.
Here are some popular add-ins you might find at Japanese izakayas or even in home kitchens:
- Shio kombu (A Japanese ingredient made from dried seaweed cooked with salt. It is rich in flavor and gives food a deep taste.): for extra complex umami for your cabbage.
- Soy sauce: Be careful not to add too much; a dash would be enough.
- Ground white pepper: instead of black pepper for a stronger peppery taste.
- Rice vinegar: Again, be careful not to add too much because it might overpower the dish. A dash would be enough.
- Sugar: A pinch to add a tiny bit of sweetness.
- Tobanjan: Add a very small amount for spiciness.
- Kombucha powder: Add a small amount for an extra umami bomb.
Remember, don’t add all the ingredients at once. Instead, add a little at a time and taste as you go to avoid making your dish too salty or in case some particular flavor becomes too strong. I recommend starting with the basic recipe on the recipe card below if you use this recipe for the first time!
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Make it vegetarian/vegan
If you want to make this dish suitable for vegetarians and vegans, you can simply substitute the chicken bouillon powder for vegetable stock powder or a little extra salt.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Izakaya-style Addictive Cabbage at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
STEP
Mix condiments in a bowl
Mix the sesame oil, sesame seeds, chicken bouillon powder, salt, garlic paste, and black pepper in a bowl. This step is a little different from my original video, but I find by mixing all the condiments beforehand, the flavors are more evenly distributed throughout the dish.
STEP
Cut the cabbage
Roughly cut the cabbage and add it to the bowl. Mix everything together by hand. This will ensure all the cabbage pieces are evenly covered.
If you have any cuts on your hands, make sure they’re covered or wear gloves alternatively.
STEP
Dish up
Transfer to a serving dish.
I like to decorate the top with chili threads for a pop of color and spicy kick, but this is optional!
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FAQ
What does “yamitsuki” mean in Japanese?
We say “yamitsuki cabbage,” but first, let me elaborate on what “yamitsuki” means in Japanese.
“Yamitsuki (やみつき)” is a Japanese term for being so drawn to something that you can’t help but enjoy it over and over. It’s often used for food, drinks, hobbies, or habits that people find satisfying and fun.
For example, if someone can’t stop eating a snack once they start, they’re “addicted (yamitsuki)” to it. They love its taste and texture so much that they just want to keep eating.
What makes something “yamitsuki” varies for each person, but they all share the ability to bring joy and satisfaction, making people want to enjoy them over and over again.
What is an Izakaya (居酒屋)?
I mentioned that this yamitsuki cabbage is typically an izakaya dish, but you might be wondering exactly what an “izakaya” is. Izakaya is a traditional Japanese casual eatery that serves a wide variety of Japanese cuisine (tapas style), drinks, and alcoholic beverages, making them great spots to hang out with friends or unwind after work. You can think of them as Japanese tapas bars or pubs.
Many alcoholic beverages are served in izakaya, but Japanese drinks such as sake, shochu, and beer are especially popular. The menu is packed with tasty choices like sashimi, sushi, yakitori, tempura, salads, stir-fries, fried foods…and so on! Since dishes are tapas-style, it’s common to share with everyone and try new flavors together.
Izakayas have a lively, welcoming vibe, with cozy lighting and wooden furniture, in contrast to dimly lit bars. They’re usually budget-friendly and might even offer all-you-can-eat (tabehodai) or all-you-can-drink (nomihodai) deals where you can order as much as you like within a time limit. So, if you want to enjoy Japanese food culture in a relaxed setting, izakayas are perfect!
If you’re interested in more Izakaya-style dishes, check out my post: 25 Izakaya Style “Otsumami” Recipes to make at home!
Do Japanese People Eat Vegetables with Drinks?
What’s your favorite beer snack? Chips? Fries? Nuts? Cheese?…the list goes on. But how about drinking beer with vegetables?
It might seem unusual, but in Japan, many vegetable dishes are considered “beer snacks.” Here are a few popular choices to enjoy with a drink:
Cucumber Pickles
Potato Salad
Edamame
Yamitsuki Cabbage
Sure, the majority of food on the table would be meat and fish, but there’s always one or two in your group saying “Shouldn’t we get some veg?” or “How about something refreshing?”. It’s good to have a balance after all!
I hope you enjoy this Addictive Cabbage recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!
More Japanese Side Recipes
- Beef Shigureni (Simmered Wagyu with Ginger and Gobo)
- Japanese Hijiki Seaweed Salad (Hijiki no Nimono)
- Dashimaki Tamago (Japanese Rolled Omelette with Dashi)
- Simmered Kiriboshi Daikon Radish
- Japanese Simmered Pumpkin(Kabocha no Nimono)
Want more inspiration? Explore my Side Dish Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!
Addictive Izakaya Style Salted Cabbage (Yamitsuki Cabbage)
5 from 13 votes
By Yuto Omura
You'll never look at cabbage the same way again once you've tasted this Japanese Izakaya style "yamitsuki" cabbage! Crunchy pieces of fresh cabbage tossed in sesame seeds and seasonings to create the ultimate umami bomb. Even if you don't like cabbage, I guarantee this dish will change your mind!
Prep Time5 minutes mins
Total Time5 minutes mins
Course Sides
Cuisine Japanese
Servings 2 portions
Calories 94
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
Course: Sides
Cuisine: Japanese
Servings: 2 portions
Calories: 94
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Ingredients
Instructions
Take a large mixing bowl and add 1 1/2 tbsp sesame oil, 1 tbsp sesame seeds, 1/2 tsp Chinese-style chicken bouillon powder, 1/4 tsp salt, 1/4 tsp garlic paste and 1/4 tsp black pepper. Mix thoroughly.
Wash 100 g green cabbage and cut it into rough pieces.
Add the cabbage to the bowl and use your hands to rub the seasoning over the leaves, making sure it’s evenly distributed. (Make sure to use gloves if you have sensitive skin or any cuts on your hands.)
Transfer to a serving dish and top with chili threads (optional).
Enjoy as a side or snack!
Video
Keyword cabbage recipe, cabbage side dish, izakaya cabbage recipe, Izakaya style cabbage salad, Japanese cabbage recipe, Japanese cabbage with salt and sesame oil, Japanese pickled cabbage, japanese pickled vegetables recipe, Japanese salted cabbage, Japanese salted cabbage salad recipe, pickled green cabbage, salted cabbage, yamitsuki cabbage
Notes
This is a small batch recipe for 2 people. Feel free to double or triple!
If the recipe is too salty or not salty enough, you can adjust the salt/chicken bouillon to suit your own tastes.
Seasoning can be made in advance and then applied to the cabbage just before serving.
Nutrition
Calories: 94kcal | Carbohydrates: 4g | Protein: 1.7g | Fat: 8.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 3.5g | Sodium: 418.5mg | Fiber: 1.5g
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