Yamitsuki (Addictive Cabbage) by
Tip
Taiwanese flathead cabbage, which has looser, softer leaves than other varieties, is available in Asian markets. If you can’t locate it, Napa cabbage or Tokyo Bekana is a good substitute.
Ingredients
1pound Taiwanese flathead cabbage or Napa cabbage (about ½ cabbage), see Tip
Kosher salt (such as Diamond Crystal) and pepper
2medium garlic cloves
2tablespoons toasted sesame oil
1tablespoon untoasted sesame seeds
Instructions
Step 1
Prepare the cabbage: Peel away any damaged outer leaves from the cabbage. Trim any brown or oxidized bits, then halve the cabbage through its core and remove the solid white heart— you can usually do this just by cutting out a little triangle with the tip of a large knife.
Step 2
Cut the leaves of the cabbage into rough 1¼-inch square pieces. If you spot any very thick pieces, like the parts of the leaves that were closer to the core, cut them not into squares but into thin slices about ¼-inch wide.
Step 3
Wash and drain the cut pieces of the cabbage in a colander in the sink. (They do not need to be totally dry.) Put the cabbage pieces in a very large bowl and sprinkle them with 3 tablespoons salt, then crunch and scrunch the leaves with your hands, making sure they’re all separated, well mixed in with the salt, and beginning to soften. Let the salted cabbage sit for 10 minutes.
Step 4
Make the dressing: While the cabbage sits, finely grate the garlic into a smooth paste into a small bowl (you should have about ½ tablespoon). Whisk the sesame oil, ⅛ teaspoon salt and ¼ teaspoon ground black pepper into the bowl with the garlic.
Step 5
Check the cabbage: After 10 minutes, the cabbage should be slightly wilted and taste slightly salty. Test a leaf by rinsing it under running water and tasting it; it should taste like the leaf absorbed some salt. (If not, let it sit for 10 more minutes and then taste again.) Put the cabbage pieces in a colander or salad spinner, rinse off the salt under running water, then drain the cabbage as well as you can. (It won’t be bone dry, but it shouldn’t be sopping wet.) Let it sit until you are ready to dress the salad.
Step 6
Dress the salad: When you’re ready to serve the dish, transfer the cabbage to a serving bowl, add the dressing and use two large spoons (or chopsticks) to toss until coated. Sprinkle the salad with the sesame seeds, again making sure everything is mixed together.
Step 7
Serve the cabbage: You can either serve this family style in a large bowl on a table or you can give each diner a small bowl as part of a larger meal with rice. This is best eaten the day it’s made, as the garlic intensifies in the dressing over time.
Prepare the cabbage: Peel away any damaged outer leaves from the cabbage. Trim any brown or oxidized bits, then halve the cabbage through its core and remove the solid white heart— you can usually do this just by cutting out a little triangle with the tip of a large knife.
Step 2
Cut the leaves of the cabbage into rough 1¼-inch square pieces. If you spot any very thick pieces, like the parts of the leaves that were closer to the core, cut them not into squares but into thin slices about ¼-inch wide.
Step 3
Wash and drain the cut pieces of the cabbage in a colander in the sink. (They do not need to be totally dry.) Put the cabbage pieces in a very large bowl and sprinkle them with 3 tablespoons salt, then crunch and scrunch the leaves with your hands, making sure they’re all separated, well mixed in with the salt, and beginning to soften. Let the salted cabbage sit for 10 minutes.
Step 4
Make the dressing: While the cabbage sits, finely grate the garlic into a smooth paste into a small bowl (you should have about ½ tablespoon). Whisk the sesame oil, ⅛ teaspoon salt and ¼ teaspoon ground black pepper into the bowl with the garlic.
Step 5
Check the cabbage: After 10 minutes, the cabbage should be slightly wilted and taste slightly salty. Test a leaf by rinsing it under running water and tasting it; it should taste like the leaf absorbed some salt. (If not, let it sit for 10 more minutes and then taste again.) Put the cabbage pieces in a colander or salad spinner, rinse off the salt under running water, then drain the cabbage as well as you can. (It won’t be bone dry, but it shouldn’t be sopping wet.) Let it sit until you are ready to dress the salad.
Step 6
Dress the salad: When you’re ready to serve the dish, transfer the cabbage to a serving bowl, add the dressing and use two large spoons (or chopsticks) to toss until coated. Sprinkle the salad with the sesame seeds, again making sure everything is mixed together.
Step 7
Serve the cabbage: You can either serve this family style in a large bowl on a table or you can give each diner a small bowl as part of a larger meal with rice. This is best eaten the day it’s made, as the garlic intensifies in the dressing over time.