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Crunchy Tangy Japanese Yamitsuki Cabbage

Crunchy Tangy Japanese Yamitsuki Cabbage for Flavorful Crunch

This recipe features Crunchy Tangy Japanese Yamitsuki Cabbage, offering a satisfying crunch and tangy marinade for a delightful dish.
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Prep Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Japanese
Servings 4 servings
Calories 75 kcal

Equipment

  • mixing bowl
  • Small Bowl
  • whisk
  • serving dish

Ingredients
  

For the Salad

  • 500 grams green cabbage choose fresh, crisp cabbage for the best crunch
  • 2 stalks scallions thinly sliced for flavor and color

For the Marinade

  • 2 tablespoons soy sauce adds umami richness
  • 2 tablespoons rice vinegar provides tang and brightness
  • 1 tablespoon mirin adds sweetness
  • 1 tablespoon sugar harmonizes flavors
  • 1 teaspoon sesame oil imparts a nutty aroma
  • 1 clove garlic minced for a kick
  • 1 teaspoon fresh ginger grated for a zesty note
  • 1 teaspoon red pepper flakes adjust for spice preference
  • 1 teaspoon salt essential for enhancing flavors

For the Topping

  • 2 tablespoons sesame seeds toasted for crunch
  • extra scallions optional for added freshness

Instructions
 

Step-by-Step Instructions

  • Start by placing the shredded green cabbage in a large mixing bowl. Sprinkle a teaspoon of salt over the cabbage and toss it well to ensure even distribution. Let this sit for about 10 minutes; you'll notice the cabbage becoming slightly wilted as it releases moisture.
  • While the cabbage is resting, whisk together the soy sauce, rice vinegar, mirin, sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a small bowl until the sugar fully dissolves.
  • After 10 minutes, drain any excess liquid from the cabbage, then gently squeeze it to remove remaining moisture.
  • Pour the prepared marinade over the drained cabbage, and toss everything together thoroughly until each shred is well coated.
  • Transfer your beautifully dressed cabbage to a serving dish and sprinkle the thinly sliced scallions and toasted sesame seeds over the top.
  • For optimal flavor, cover the dish with plastic wrap or a lid and let the cabbage marinate in the refrigerator for at least 15 minutes.

Notes

Using fresh cabbage is key. Allowing to rest after salting enhances crunchiness. Adjust spice levels according to taste.

Nutrition

Serving: 1cupCalories: 75kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 30mgCalcium: 50mgIron: 1mg
Keyword Cabbage, crunchy, salad, tangy, Vegetarian, yamitsuki
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