I lived in Melbourne some years ago for work, far away from friends and family. One of my favorite pass time was going to Daimaru Japanese department store. At the lower ground floor of the store there were fast food outlets. There was this particular one that sold Japanese cabbage omelettes and I was really fond of it. The omelettes were served with a thick oyster sauce and mayonnaise.
Here is a tummy friendly version of a cabbage omelette – served with a lighter sauce.
Recipe is as follow:
(Serves 2 as a low FODMAP recipe)
- 3 eggs, lightly beaten
- 125g common cabbage, thinly sliced
- 4 green beans, finely sliced
- 20g carrot, finely diced
- 2 x 1.5tsp sesame oil
- cooking oil
- 1 tbs oyster sauce
- 1 tsp potato starch (or corn flour), mix with 1 tbs water
- salt to taste
a) The sauce – in a small saucepan, mix 1 tbs oyster sauce with 1 tbs water, cook over low heat and bring it to just below boiling; remove the saucepan from heat, add the potato starch mixture, stir until the sauce thicken; leave aside to cool.
b) In a frying pan, bring a little cooking oil to medium heat, add cabbage and 1.5 tsp sesame oil; lightly saute for a 5 minutes; season with salt to taste; transfer the cabbage to a plate to cool.
In a 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 omelette (I fold it in three) and cook for a few more minutes while pressing the omelette down for firmer texture; Serve warm drizzled with the sauce in a) above .