I lived in Melbourne 20 years ago for work, far away from family and friends. One of my favorite pass-time was visiting the Daimaru Japanese department store. At the lower ground floor of the store there were food outlets. There was this particular stall that sold Japanese cabbage omelets which I was very fond of. The omelets were served with a thick oyster sauce and mayonnaise.
Here is a tummy friendly version of a cabbage omelet – served with a lighter dipping sauce.
(Serves 2 as a FODMAP recipe)
- 3 eggs, lightly beaten
- 125g common cabbage, thinly sliced
- 4 green beans, finely sliced
- 20g carrot, finely diced
- 2 x 1.5 tsp sesame oil
- cooking oil
- 1 tbsp. oyster sauce, mixed with 1tbsp. water
- 1 tsp corn flour (or potato starch), mix with 1 tbsp. water
- To make the sauce – in a small saucepan, mix 1 tbsp. of oyster sauce with 1 tbsp. water, cook over low heat and bring it to just below boiling; remove the saucepan from heat, add the corn flour (or potato starch) mixture, stir until the sauce thicken; leave aside to cool.
- In a frying pan, bring a little cooking oil to medium heat, add cabbage and 1.5 tsp sesame oil; lightly sauté for a 5 minutes; season with salt to taste; transfer the cabbage to a plate to cool.
- In a mixing bowl, combine eggs, cabbage, green beans, carrot and 1.5 tsp sesame oil and season with salt to taste.
- Bring a thick base frying pan or a grill pan (I use a contact grill) to medium heat; brush with a little cooking oil; add the egg mixture; cook over low-medium heat until the egg mixture is nearly set; fold up the omelet (I fold it in three) and cook for a few more minutes while pressing the omelet down for firmer texture; Serve warm drizzled with the sauce in a) above .