Taiwanese Oyster Omelet Without the Oysters

Taiwanese Oyster Omelet Without the Oysters adapted from Tiny Urban Kitchen 

makes 1 omelet

For the red sauce (makes enough for several omelets):

• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon miso
• 1 1/2 teaspoons cornstarch
• 1/2 cup cold water

For the omelet:

• 1/4 cup sweet potato flour
• Pinch of kosher salt
• Dash of white pepper
• 1/2 cup water
• Vegetable oil
• A small handful of celery leaves (or other leafy greens like baby spinach or bok choy)
• 1 egg, lightly beaten

To make the sauce, combine the ketchup, vinegar, sugar, soy sauce, and miso in a small saucepan over medium heat.  Simmer for a couple of minutes until the sugar dissolves.  

Mix the cornstarch and water to make a slurry and add to the saucepan.  Stir until thickened, another couple of minutes, and then cool to room temperature. 

To make the omelet, mix the sweet potato flour, salt, white pepper, and water into a smooth batter.  Heat a non-stick or thoroughly seasoned pan over high heat.  Add enough oil to cover the bottom of the pan generously, not enough to deep fry but enough that there is a visible layer of oil all over.

Pour the batter into the pan, and lower the heat to medium.  Once the top of the batter is set, add the leaves, continue to cook for another minute, and then add the egg.  Use a spatula to start testing the edge of the omelet to see if the bottom is cooked and releasing from the pan.  When the bottom has released and the egg is mostly set, flip the omelet over and turn off the heat.  The residual heat from the pan should be enough to finish cooking the egg.  

Invert the omelet onto a plate and drizzle a generous amount of red sauce on top.  Serve hot.