Japanese Cabbage with Soy & Mirin

This Japanese cabbage with soy, mirin, and garlic is sweet, salty, and packed with umami – everything you want in a 10-minute side dish.

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Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Asian Recipes

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This little Japanese-inspired side dish is deceptively simple and honestly kind of addictive. Cabbage gets quickly sautéed until just tender with a little browning on the edges.

Then comes the magic trio: soy sauce, mirin, and garlic. It’s sweet, savory, and full of umami. I love finishing it with sesame oil and a tiny drizzle of chili crisp for a spicy kick.

Serve this next to anything Asian-inspired —rice bowls, stir-fries, gyoza, grilled tofu, or salmon. I’ve made this many times, and it’s one of those “oh right, we’ve got cabbage” dishes that turns into something unexpectedly delicious.

👩‍🍳 You might also like: Japanese cabbage salad, everyday sautéed cabbage with lemon and garlic, this Indian cabbage, sautéed Napa cabbage, these napa cabbage recipes, honey sriracha Brussels sprouts, pan-fried broccoli with garlic, or coconut cauliflower rice.

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What You’ll Need

Here is what you’ll need for this Japanese cabbage recipe. Find the full measurements in the recipe card below.

• White cabbage – shredded or chopped, gives that perfect bite and slight sweetness. You can also use red cabbage or Napa cabbage (this one cooks faster though!)
• Garlic – brings that bold, savory aroma.
• Soy sauce – salty umami backbone.
• Mirin – adds sweetness and balance. See recipe notes for swaps.
• Sesame oil – nutty and toasty.
• Olive oil – for sautéing, you can also use more neutral oil here.
• Chili crisp oil (optional) – for a spicy, crunchy finish.
• Chives or green onions – a fresh pop on top.

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How To Make Japanese Cabbage with Soy & Mirin

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for Japanese cabbage with soy & mirin.

• Heat oil in a skillet over high heat.
• Add garlic, cook for 10–15 seconds.
• Add cabbage and a pinch of salt. Let it sit for browning, about 30 seconds
• Stir and cook for 2 more minutes on medium-high.
• Add soy sauce, mirin, and sesame oil. Stir to combine.
• Cook 1 more minute and finish with chili oil and chives.

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Watch The Video

Recipe Tips

• Swap mirin with water + honey if you don’t have it.
• Add mushrooms or thinly sliced carrots for more veg.
• Want protein? Top with tofu, a poached egg, or leftover chicken.
• Don’t skip the sesame oil — it really ties the flavors together.
• Storage tips: Keeps in the fridge for 2–3 days. Reheat in a pan to revive the texture.
• Make-Ahead Tip: Prep the garlic and cabbage in advance. You can even pre-mix the sauce (soy, mirin, sesame oil) to keep things fast.

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Serving Suggestions

Serve with Korean beef and rice bowls, these teriyaki salmon bowls, or the vegetarian tofu rice bowl, my chicken Karaage or Gochujang chicken, my Asian chicken meatballs, or crispy baked tofu. Great with ham fried rice or kimchi rice, or as a simple side with instant ramen noodles. I’ve also added it to veggie rolls, and it works beautifully.

💬 If you’ve tried this Japanese cabbage with soy & mirin or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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