I'll give this a try the moment I bought sesame oil. I've been looking for a healthy, salty snack, and this looks perfect: salty, crunchy, and with simple ingredients - what more could we ask for? Thanks very much for posting this!
I was looking for this everywhere. We have really good Japanese restaurants here in Germany and I always get it as a side dish to my Akihabara Maze Soba. So good 😊
I haven't tried this recipe, but it reminds me of when we lived in Japan. We went to Yakiniku restaurant I couldn't stop ordering this cabbage it also had a smoky flavor to it. does this recipe I have that? And I never knew they served it uncooked.
Every yakiniku restaurant has a bit different spin on the cabbage, so I'm not sure if this recipe will be similar to what you experienced, especially the smoky flavor, but I can confirm these cabbages are always served raw in there!
I'm definitely going to try this. My Asian Market started carrying what they call Taiwan Cabbage a Couple of months ago and it is so delicious. Very sweet and tender whereas American cabbage is almost always tough and bitter these days. My Mom is German and the slaw she's always made must be mixed with your hands because the cabbage actually needs to be bruised to develop the best flavor. Are you bruising this cabbage as you mix or just evenly distributing the ingredients? The video looks as if the mix is just for even distribution without bruising. Thank you so much for your time.
Hi! I've never tried American cabbage but I have heard that Asian cabbages are sweeter. Many Japanese dishes are made with or served with cabbage, it's an important ingredient for us! I aim to just evenly distribute the flavour without bruising as I want the cabbage to stay crunchy, sometimes it might get a little bruised but it's not the intention here. Hope that helps! Thanks for your comment!
I think the bruising is necessary to get the liquid covering the cabbage, which in turn is necessary for the fermentation process to get going to and reach all the way into the slaw. Interesting effect here could be: the garlic / sesame / chicken stock flavors would soak into the cabbage. Now I'm tempted to try the recipe both ways and see how it turns out. Could actually result in kimchi which is kind of sort of heavily spiced Sauerkraut. (Hope that's not a blasphemic thing to say ;) )
Just regular green/white cabbage. You can also use pointed cabbage. If it's a bit sweet and works well for coleslaw then it will work for this recipe. Thanks for your question!
🖨 PRINT FULL RECIPE: sudachirecipes.com/izakaya-salted-cabbage/
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📌 RECIPE DETAILS:
⏰ Time: 5 mins
👥 Servings: 2
🥕 Ingredients:
- 1 ½ tbsp toasted sesame oil
- 1 tbsp sesame seeds
- ½ tsp Chinese-style chicken bouillon powder (granules)
- ¼ tsp salt
- ¼ tsp garlic paste or grated garlic clove
- ¼ tsp ground black pepper
- 100 g green cabbage spring cabbage, sweetheart cabbage or similar
- chili threads optional, to garnish
📖 FULL RECIPE & INSTRUCTIONS
Website: sudachirecipes.com/izakaya-salted-cabbage/
This sounds wonderful
Thank you!
I'll give this a try the moment I bought sesame oil. I've been looking for a healthy, salty snack, and this looks perfect: salty, crunchy, and with simple ingredients - what more could we ask for?
Thanks very much for posting this!
You're welcome, hope you enjoy the recipe and thanks for watching!
I was looking for this everywhere. We have really good Japanese restaurants here in Germany and I always get it as a side dish to my Akihabara Maze Soba. So good 😊
I'm happy you found what you were looking for, thanks for watching and enjoy the recipe! :)
Please make more Izakaya dish❤
I just made it and it so yummy thank you very much.
My pleasure 😊 Glad you liked it!
I haven't tried this recipe, but it reminds me of when we lived in Japan. We went to Yakiniku restaurant I couldn't stop ordering this cabbage it also had a smoky flavor to it. does this recipe I have that? And I never knew they served it uncooked.
Every yakiniku restaurant has a bit different spin on the cabbage, so I'm not sure if this recipe will be similar to what you experienced, especially the smoky flavor, but I can confirm these cabbages are always served raw in there!
Nice recipe
I just made and it’s good 👍
Thank you! Glad you liked it :)
That beer pour hurt me. But the recipe brought me back to life
Haha I'll admit it wasn't my finest hour. Thanks for watching!
I'm definitely going to try this. My Asian Market started carrying what they call Taiwan Cabbage a Couple of months ago and it is so delicious. Very sweet and tender whereas American cabbage is almost always tough and bitter these days. My Mom is German and the slaw she's always made must be mixed with your hands because the cabbage actually needs to be bruised to develop the best flavor. Are you bruising this cabbage as you mix or just evenly distributing the ingredients? The video looks as if the mix is just for even distribution without bruising. Thank you so much for your time.
Hi!
I've never tried American cabbage but I have heard that Asian cabbages are sweeter. Many Japanese dishes are made with or served with cabbage, it's an important ingredient for us!
I aim to just evenly distribute the flavour without bruising as I want the cabbage to stay crunchy, sometimes it might get a little bruised but it's not the intention here. Hope that helps! Thanks for your comment!
I think the bruising is necessary to get the liquid covering the cabbage, which in turn is necessary for the fermentation process to get going to and reach all the way into the slaw.
Interesting effect here could be: the garlic / sesame / chicken stock flavors would soak into the cabbage.
Now I'm tempted to try the recipe both ways and see how it turns out. Could actually result in kimchi which is kind of sort of heavily spiced Sauerkraut. (Hope that's not a blasphemic thing to say ;) )
What kind of garlic paste do you use 😄
S&B garlic paste!
@@SudachiRecipes thx so much!
What type of cabbage did you use?
Just regular green/white cabbage. You can also use pointed cabbage. If it's a bit sweet and works well for coleslaw then it will work for this recipe. Thanks for your question!
I'm just curious what Gearnot eat when watching Isekai Izakaya...
Who came here because of reading “The 100 Girlfriends Who Really, Really, Really, Really, Really Love You!”?
Lol too curious so have to search it up
yes a super delicious dish, my only criticism is you should have wiped out the prep bowl of sesame oil with a bit of cabbage. wasting food is a sin!