Why You’ll Love Izakaya Salted Cabbage (Yamitsuki Shio Cabbage) Recipe
This recipe is incredibly simple and quick, yet delivers a punch of umami flavor and satisfying crunch. With just a handful of ingredients like sesame oil, garlic, and chicken bouillon powder, it turns cabbage into an irresistible side. It’s perfect for busy weeknights, last-minute gatherings, or when you need a refreshing, light dish with bold flavor. Plus, there’s no cooking involved — just mix, toss, and serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green cabbage
Toasted sesame oil
Toasted white sesame seeds
Chinese-style chicken bouillon powder (or other bouillon/umami seasoning)
Salt
Garlic paste or grated garlic
Ground black pepper
Optional: chili threads
Directions
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Wash and roughly cut the cabbage into bite-sized pieces.
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In a large bowl, mix together the toasted sesame oil, sesame seeds, chicken bouillon powder, salt, garlic paste, and black pepper until well combined.
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Add the cabbage to the bowl and use your hands to rub the seasoning mixture into the cabbage until evenly coated.
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Transfer to a serving dish and garnish with chili threads if using. Serve immediately.
Servings and timing
Servings: 2
Prep time: 5 minutes
Total time: 5 minutes
No cooking required.
Variations
• Add shio kombu: Enhance the umami by mixing in salted dried kelp strips.
• Use Napa cabbage: Slightly steam the thick stems if using firmer varieties.
• Spicy kick: Mix in chili flakes or a touch of chili bean paste (tobanjan).
• Citrus twist: A squeeze of lemon juice brightens the flavors.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 1–2 days. Note that the cabbage will soften the longer it sits.
• Make ahead tip: Prepare the seasoning mixture in advance and refrigerate; combine with cabbage just before serving.
• Reheating: This dish is best served cold or at room temperature. Do not heat.
FAQs
What does “yamitsuki” mean?
“Yamitsuki” means “addictive” in Japanese — a perfect description for this savory, crave-worthy dish.
Can I use a different type of cabbage?
Yes, spring or sweetheart cabbage works well. For firmer types like Napa, a quick steam can help soften the texture.
Is this dish cooked?
No, this is a raw cabbage salad-style dish that doesn’t require any cooking.
What can I substitute for chicken bouillon powder?
You can use vegetable bouillon, kombu powder, or mushroom-based seasonings for a vegetarian-friendly version.
Can I make this ahead of time?
Yes, but for best texture, mix the cabbage and dressing just before serving. You can prep the dressing in advance.
How can I make this less salty?
Reduce the amount of bouillon powder and salt to taste. You can also balance flavors with a squeeze of lemon juice.
What pairs well with this cabbage?
It complements grilled meats, rice bowls, yakitori, tempura, or any hearty main that benefits from a fresh, crunchy side.
Is this healthy?
Yes, it’s a low-calorie dish rich in fiber and nutrients from cabbage, with minimal oil and simple seasonings.
Can I add other vegetables?
Absolutely. Cucumbers, shredded carrots, or lettuce can add variety in texture and color.
How long will leftovers stay crisp?
Leftovers are best enjoyed within a day. The cabbage will lose its crunch the longer it sits in the dressing.
Conclusion
Izakaya Salted Cabbage (Yamitsuki Shio Cabbage) is a fast, easy, and incredibly flavorful Japanese side dish. With bold umami flavor, a satisfying crunch, and zero cooking required, it’s perfect for any meal or gathering. Once you try it, it just might become one of your go-to vegetable dishes.
