00:00The fresh crunchy texture of the cabbage combined with those savoury,
00:03maami-packed seasonings create this perfect bite that you literally can't stop eating.
00:08My version here is an izaka-inspired 5-minute dish that's quick and easy to make.
00:13Ever since I first put this recipe on my website back in 2020, it's been absolutely crushing it,
00:18easily one of my most popular recipes ever.
00:21You can also find this recipe on my website along with 400 Japanese recipes,
00:25just google Yamitsuki cabbage space sedachi to find the written recipe.
00:30Let's get started with our flavour-based.
00:32In a medium bowl, I'll add 1.5 tablespoons of toasted sesame oil,
00:371 tablespoon of sesame seeds, half teaspoon of chicken bouillon powder,
00:41quarter teaspoon of fine sea salt, quarter teaspoon of garlic paste, and a few cracks of black pepper.
00:49This recipe can be slightly salty-sized for some people by default, so if you like milder flavour,
00:55just dial back on the salt and chicken bouillon powder.
00:58Next, I'm grabbing about 100g of cabbage leaves that I washed beforehand.
01:03You can roughly cut it up, or better yet, just tear it by hand into bite-sized pieces.
01:09That way you get those nice irregular pieces that hold onto more of our flavour mixture.
01:15As I tear it, I drop it straight into the bowl with our flavour mix.
01:20I'm using a soft green cabbage. Spring or sweetheart cabbage are good examples,
01:24if you're using a ferment variety or you're just not into raw cabbage, no worries.
01:30Steam it first to soften it up. If you want to know how to steam cabbage, check out my Mugen
01:35cabbage video.
01:37Now I'm going to dive in with my hands and mix everything together.
01:41Don't be shy here, really get in there and massage those flavours into every nook and cranny of the cabbage.
01:48This hand-mixing technique is crucial because it ensures all the cabbage pieces get evenly coated with
01:53delicious seasonings. If you like, throw on some food-safe gloves, especially if you have any cuts or
02:00sensitive skin. You can also customise with popular Japanese add-ins like shio kombu, soy sauce, white
02:06pepper, rice vinegar, sugar, sobanjan, or kombucha powder. But when you do, make sure to add ingredients
02:14gradually and taste as you go to avoid over-seasoning and reduce some of the default ingredients.
02:20Once everything is mixed up, I'll transfer it to this serving dish.
02:25For the finishing touch, I like to decorate the top with some vibrant red chilli threads for a pop
02:30of colour. This is totally optional, but it makes the dish look more beautiful.
02:34And that's it, an addictive cabbage side dish that requires no cooking and is ready in just a few
02:40minutes. Want even more delicious recipes? Grab my free cookbook from the link in the description.
02:48Okay, let's go over the ingredients one more.
02:57two minutes.
02:58You can click on the bell.
02:59Five minutes.
02:59Okay.
03:02You're ready?
03:03You're ready.
03:09Enjoy.
03:10What is effective without a good day,
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