I’ve always loved experimenting with simple, quick dishes, and Japanese Cabbage has become one of my favorites. It’s the perfect side dish when our family wants something light but deliciously flavorful. Besides, who doesn’t love a recipe that takes only 10 minutes from start to finish? If you enjoy this cabbage creation, you might also want to check out our crescent roll breakfast recipes for another quick kitchen adventure.
Why you’ll love this recipe
This Japanese Cabbage is not only incredibly easy to prepare but also packed full of savory goodness. Whether you’re using green or purple cabbage—or even a mix of both—the flavors from garlic, sesame, and a little kick from the MSG can’t be beat. Best of all, there’s no actual cooking involved. You just toss everything together, and you’re ready to go. Plus, it’s a great way to get the kids involved in the kitchen! I remember last Thanksgiving when my son was so excited to shake the toppings bag, it ended up being the hit of the meal.
Ingredients
- 4 cloves garlic
- 2 tablespoons toasted sesame oil
- 2 tablespoons roasted white sesame seeds
- 1 tablespoon sake
- 1 teaspoon chicken or mushroom bouillon powder
- 1 teaspoon brown sugar
- 1/4 teaspoon fine salt, or to taste
- 1 dash monosodium glutamate (MSG)
- 3/4 to 1 pound green or purple cabbage (or a mix), chopped into bite-sized pieces, washed, and dried
- Optional toppings: Roasted white or black sesame seeds, chili threads, furikake, chopped dried red chiles, toasted sesame oil, freshly ground black pepper
Step-by-step instructions
Gather all your ingredients before you begin to keep things seamless. First, grind the garlic, sesame oil, roasted sesame seeds, sake, bouillon powder, brown sugar, salt, and MSG in a mortar and pestle until you’ve got a smooth paste. Next, mix the chopped cabbage and the seasoning paste in a large bowl. You can use your hands to rub the mixture in or put it in a bag and give it a good shake. Once the cabbage is well coated, transfer it to serving bowls. You might want to discard any excess liquid, although sometimes the flavors deepen with a bit of it left in. Garnish with optional toppings if you wish.
Recipe tips & variations
Feel free to play around with the Japanese Cabbage recipe by adding different optional toppings like furikake or chopped dried chilies if you’re in the mood for a spicy kick. You could even use a mix of green and purple cabbage for a beautiful burst of color on the plate. Adjust the salt and MSG to your liking for a personal touch.
Storage & reheating
Though this dish is best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. When you’re ready to eat again, just take it out shortly before serving to let it reach room temperature. There’s no need to reheat, but if you do prefer it slightly warm, a few seconds in the microwave works.
FAQs
What can I use if I don’t have a mortar and pestle?
If a mortar and pestle is not available, a small food processor will do the trick too. Just be careful not to over-process the mixture into a complete liquid.
Can I prepare this dish in advance?
Sure, you can make it a few hours ahead and keep it refrigerated. Just give it another toss before serving to refresh the flavors.
What other dishes go well with this?
This Japanese Cabbage pairs wonderfully with grilled chicken or fish. It’s a great complement to any barbecue spread, adding a crisp, fresh texture.
Recipes you may like
If you loved this Japanese Cabbage , you might enjoy trying our breakfast potatoes recipe easy crispy or perhaps diving into a breakfast pizza recipe easy cheesy for something a bit more indulgent.
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Yamitsuki Cabbage
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
Quick and easy Japanese Cabbage recipe that’s packed full of flavor.
Ingredients
- 4 cloves garlic
- 2 tablespoons toasted sesame oil
- 2 tablespoons roasted white sesame seeds
- 1 tablespoon sake
- 1 teaspoon chicken or mushroom bouillon powder
- 1 teaspoon brown sugar
- 1/4 teaspoon fine salt, or to taste
- 1 dash monosodium glutamate (MSG)
- 3/4 to 1 pound green or purple cabbage (or a mix), chopped into bite-sized pieces, washed, and dried
Instructions
- Gather all your ingredients before you begin to keep things seamless.
- First, grind the garlic, sesame oil, roasted sesame seeds, sake, bouillon powder, brown sugar, salt, and MSG in a mortar and pestle until you’ve got a smooth paste.
- Next, mix the chopped cabbage and the seasoning paste in a large bowl.
- You can use your hands to rub the mixture in or put it in a bag and give it a good shake.
- Once the cabbage is well coated, transfer it to serving bowls.
- You might want to discard any excess liquid, although sometimes the flavors deepen with a bit of it left in.
- Garnish with optional toppings if you wish.
Notes
- Feel free to play around with the recipe by adding different optional toppings like furikake or chopped dried chilies for a spicy kick.
- It’s best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Category: Side dish
- Method: No cooking involved
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup