Recipe for reproducing Gyukaku "Yakitsuki Salted Cabbage"!
Recipe for reproducing the popular "Yakitsuki Salted Cabbage" menu item at Gyukaku. The key point is to add the umami flavor of kombucha (kelp tea). You can eat a large amount of cabbage easily!
| Material ( Serves 2 to 3 ) | |
|---|---|
| cabbage | 1/4 of a piece |
| salt (i.e. sodium chloride) | 1/4 teaspoon |
| Kelp tea (powdered or granulated) | 1 teaspoon |
| sesame oil | 2 teaspoons |
| white sesame seeds | proper quantity |
| grated garlic | 1/2 teaspoon |
Recipe for reproducing the popular "Yakitsuki Salted Cabbage" menu item at Gyukaku. The key point is to add the umami flavor of kombucha (kelp tea). You can eat a lot of cabbage easily!
Gyukaku "Yumitsuki Salted Cabbage" style recipe
Ingredients (2 to 3 servings
) 1/4 cabbage1/4 teaspoon salt
1/2 teaspoon grated garlic
1 teaspoon kelp tea (powdered or granulated)
2 teaspoons sesame oil
White sesame seeds to taste
Directions
Cut cabbage into chunks.
Put cabbage, salt, grated garlic, kelp tea, and sesame oil into a plastic bag. Close the mouth of the bag with air and shake it up, down, left and right so that the seasonings are spread all over.
Place on a plate and sprinkle with white sesame seeds.
How does it taste?
The crispy cabbage is wrapped in mild sesame oil, and the umami of kombucha (kelp tea) gives it an unforgettable taste. It is truly Gyukaku's addictive salted cabbage! The point to make it similar is to use kombucha (kelp tea). If not, kelp dashi is OK. Regular Japanese soup stock is also tasty, but the addictive level will be a little lower.
The point is kelp tea
The cabbage wilts over time, so it is best to eat it freshly prepared. It is easy to make, so even if you run out, you can make it again right away!
