I lived in Melbourne 20 years ago for work, far away from family and friends. One of my favourite pass-time was visiting the Daimaru Japanese department store. On the lower ground floor of the store, there were food outlets including a stall that sold Japanese cabbage omelettes which I was very fond of. The omelettes were served with a thick oyster sauce and mayonnaise.

Here is a tummy-friendly version of a cabbage omelette – served with a light dipping sauce.

Ingredients

(Serves 2 as a FODMAP recipe)

• 3 eggs, lightly beaten
• 125g common cabbage, thinly sliced
• 4 green beans, finely diced
• 20g carrot, finely diced
• 1 tsp sesame oil
• cooking oil
  

Light oyster sauce

• 1 tbsp. oyster sauce, mixed with 1 tbsp. water
• 1 tsp potato starch (or corn flour), mix with 1 tbsp. water 
• 1 tsp sesame oil

Method

Light oyster 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;  add sesame oil; turn the heat off, add the cornflour (or potato starch) mixture, stir until the sauce thickens; set aside to cool.

Omelette

In a frying pan, bring a little cooking oil to medium heat, add cabbage and 1.5 tsp sesame oil;  lightly sauté for 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 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.

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