Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) | Sudachi Recipes (2024)

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.

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!