DISHORA / RECIPES
Yamitsuki Cabbage
Crunchy cabbage with garlic and nutty sesame.
Next: ingredients.
DISHORA / RECIPES
Ingredients • 4 side servings
320 g green cabbage (about 4 packed cups)
½ tsp Diamond Crystal kosher salt (reduce for denser salt)
½ tsp vegetarian umami seasoning (kombu or low-sodium vegetable bouillon powder)
2 tbsp toasted white sesame seeds, lightly crushed (+ pinch optional)
2 tbsp toasted sesame oil (30 ml)
2 cloves garlic, crushed or finely grated
DISHORA / RECIPES
Equipment
Large mixing bowl with lid or clean food-safe bag
Small bowl
Garlic press or knife
Salad spinner or clean kitchen towel
DISHORA / RECIPES
First Step
Remove the core and cut or tear the leaves into bite-size squares, about 1 to 1 1/2 inches. Rinse, then dry very thoroughly in a salad spinner or with a clean towel. Weigh or firmly pack 320 grams (about 4 cups); extra water will dilute the seasoning.
Visit the recipe for all instructions.