This was so crunchy and moreish I ended up inhaling half a cabbage value of veg.
The dish is Japanese for ‘addictive cabbage’ (Picture: Ketsuda Phoutinane) This text incorporates affiliate hyperlinks, we’ll obtain a fee on any gross sales we generate from it. Be taught extra
Cabbage is woefully underrated in my family. With all that crunch and color, I am unsure why I have been overlooking such an inexpensive, scrumptious, and available veg. Except for making coleslaw about oh, every year, I by no means prepare dinner with it. However one recipe appeared so tempting (and had such a brief ingredient record), I needed to make it — and I am so glad I did.
Yamitsuki, which suggests ‘addictive’ in Japanese, is a humble however moreish aspect dish. What makes this cabbage Japanese? The brand new-to-me step of salting the cabbage, which is fairly sensible. On this recipe, Chinese language leaf cabbage is torn up, wilted, and dressed with sesame oil, ginger and garlic. The salt tenderises and seasons the frilly cabbage leaves that also retain a satisfying crunch.
‘Addictive’ Japanese cabbage recipe
This recipe is customized from The League of Kitchens Cookbook. I’ve by no means had the actual deal, however as I perceive it, yamitsuki is a standard sight at Japanese pubs the place it is a complement to richer, fattier meals.
The necessary step right here is to totally rinse the salt off the cabbage lest you fancy consuming a salt bomb. Whereas scrumptious, the quantity beneath is a lowered quantity of salt as my cabbage was nonetheless fairly salty.
The Chinese language leaf cabbage, which I received from Sainsbury’s, was fairly meditative to tear by hand, however the rinsing and drying course of was a little bit of a faff.
It is value it although. The wilted but crunchy leaves coated on this nutty, merely seasoned dressing was certainly very addictive, particularly when paired with home made salmon teriyaki and rice.
I picked up Chinese language leaf cabbage from Sainsbury’s (Picture: Ketsuda Phoutinane)
Technique
- Take away or trim any broken or withered areas or outer leaves. Minimize the cabbage in half and use a knife to take away the white core at its base (see picture).
- Tear the cabbage leaves into items about 3cm huge. Chop stems into skinny slices about 1/4 inch huge.
- Rinse and drain cabbage. Place cabbage right into a mixing bowl and sprinkle salt on the leaves. Use your palms to unfold the salt over the leaves. Depart for 10 minutes.
- For dressing: mix ginger, garlic and sesame oil and whisk collectively. Add black pepper to style.
- Cabbage ought to now be wilted. Style cabbage by rinsing a chunk underneath water earlier than attempting.
- Completely rinse salt off cabbage and drain. The cabbage doesn’t should be completely dry however shouldn’t be dripping moist. I used a salad spinner to dry the items then a tea towel to softly squeeze the water out additional.
- Toss the cabbage with the dressing and sprinkle with sesame seeds.
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