The first time I made this dish it was too salty because I added both salt and chicken bouillon. But if that happens to you, wait a day and the flavors will settle down.
Yamitsuki Cabbage
Ingredients
¼ cabbage
1 tsp kosher salt (less if using chicken bouillon)
1 tsp kosher salt (less if using chicken bouillon)
1 tsp chicken bouillon
1 garlic clove, crushed
2 tbsp sesame oil
1 tbsp toasted sesame seeds
1 garlic clove, crushed
2 tbsp sesame oil
1 tbsp toasted sesame seeds
Directions
Wash and chop cabbage into bite-sized pieces.
Place into a large zip lock bag or bowl.
Add salt, chicken bouillon, sesame oil and crushed garlic to chopped cabbage.
Mix together so that all the cabbage is coated evenly.
Leave in refrigerator for 10 minutes to let the flavors sink in.
Add sesame seeds and mix together.
Place in small dishes to serve.
Original link:
https://thesidesmith.com/japanese-yamitsuki-cabbage-side-dish/#recipe
Place into a large zip lock bag or bowl.
Add salt, chicken bouillon, sesame oil and crushed garlic to chopped cabbage.
Mix together so that all the cabbage is coated evenly.
Leave in refrigerator for 10 minutes to let the flavors sink in.
Add sesame seeds and mix together.
Place in small dishes to serve.
Original link:
https://thesidesmith.com/japanese-yamitsuki-cabbage-side-dish/#recipe
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