Steps

1. Transfer the bagged shredded cabbage to a microwave-safe bag and heat in a 600W microwave for 1 minute 20 seconds. [Key Tip!] Heating the cabbage first enhances its sweetness and improves its adhesion with the egg.
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2. In a bowl, add 1 tbsp potato starch, 1 tsp soy sauce, 1 tsp Mirin (Sweet Rice Wine), and 2 pinches of sugar. [Key Tip!] To prevent lumps, thoroughly dissolve the potato starch with the liquid seasonings to avoid a watery mixture.
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3. If the combined seasoning mixture is too thick, thin it out with a little extra Mirin (Sweet Rice Wine) and mix.
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4. In a separate large bowl, crack 2 eggs and whisk them thoroughly. [Key Tip!] Well-beaten eggs will integrate better with the cabbage.
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5. Add the prepared seasoning mixture and 10g Parmesan cheese to the whisked eggs and mix lightly. [Key Tip!] Parmesan cheese adds saltiness, richness, and umami.
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6. Add the microwaved cabbage to the egg mixture and combine. [Key Tip!] The potato starch will absorb excess moisture, resulting in a slightly loose but perfectly textured batter.
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7. Heat a frying pan over very low heat and add 1 tbsp oil. [Key Tip!] High heat will cause burning, so warm the pan very gently over low heat until the oil is hot.
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8. Pour the egg mixture into the hot frying pan, lightly flattening it without mixing with the oil. [Key Tip!] Avoid mixing the oil and egg mixture to prevent sticking and achieve a beautiful sear.
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9. Cover with a lid and cook over very low heat for 2.5 minutes, steaming the omelette. [Key Tip!] High heat will burn the outside while leaving the inside uncooked, so use very low heat to cook it through gently.
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10. After 2.5 minutes, remove the lid, flip the omelette, and cook for 1 minute. [Key Tip!] If using a spatula is difficult, you can transfer it to a plate first and then flip it for a clean result.
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11. Once both sides are cooked, plate the omelette and top with your favorite sauce. Enjoy!
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