Yamitsuki Cabbage (Addictive Sesame Cabbage)
Yamitsuki means “addictive” in Japanese, and this izakaya staple lives up to its name. Made famous by the Japanese BBQ chain Gyukaku, it is the simplest possible salad — torn cabbage tossed with sesame oil, salt, and garlic. The magic is in the contrast of cold, crispy raw cabbage against the fragrant warmth of toasted sesame. It appears on virtually every izakaya menu in Japan and takes under five minutes to prepare.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Green cabbage | 400 g (about 1/4 head) |
| Toasted sesame oil | 2 tbsp |
| Toasted white sesame seeds | 2 tbsp |
| Garlic, grated | 1 clove |
| Salt (or chicken stock powder) | 1 tsp |
| Nori, shredded (optional) | a few strips |
Method
- Tear the cabbage by hand into rough, bite-sized pieces — do not cut with a knife, as tearing creates uneven edges that hold the dressing better.
- Grind 2 tbsp of toasted sesame seeds in a mortar, leaving some seeds whole for texture.
- In a large bowl, combine sesame oil, ground sesame seeds, grated garlic, and salt.
- Add the torn cabbage and toss thoroughly with your hands until every piece is coated.
- Transfer to a serving bowl and top with shredded nori if desired.
- Serve immediately — the cabbage wilts quickly once dressed.
Notes
The key to yamitsuki cabbage is using very fresh, cold cabbage. Some versions add a small splash of rice vinegar or a pinch of dashi powder for extra umami. At Gyukaku restaurants, it is served alongside yakiniku (grilled meat) as a refreshing palate cleanser. You can add a drizzle of lemon juice for brightness.
Dressing: Japanese-Sesame-Goma-Dressing Source: Just One Cookbook / Izakaya & Gyukaku style
Japanese-Sesame-Goma-Dressing · Japanese-Asian · Salad-Dressings