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While the Datemaki looks similar to the Tamagoyaki (Japanese rolled omelette), a dish commonly found in Japanese restaurants, it tastes very different! This sweet rolled omelette is mixed with an additional ingredient called hanpen (a fish cake) that give this omelette its distinctive fluffy, sponge-like texture. Due to its resemblance to the scrolled papers, the dish is said to represent a wish for the development of culture and learning.
Cooking Time: 15mins – 30mins
Total time: 30mins – 60mins
Ingredients
110g hanpen (fish cake)
4 large eggs
2 tbsp mirin
1 tbsp sake
1 tbsp granulated sugar
1 tsp honey
½ tsp soy sauce
Equipment you will need:
8 inch baking dish
A bamboo mat
Parchment paper
Instructions
Preheat oven to 200C. Line 8 inch baking dish with baking paper.
Cut hanpen into 1/2 inch cubes and whisk eggs in a small bowl.
In a blender or food processor, put hanpen, seasonings and beaten egg and blend until smooth.
Strain the egg mixture twice through a fine sieve and pour into the baking dish lined with baking paper.
Bake at 200C for 20 mins or until slightly brown on top.
We will need to roll the omelette while it’s hot. Once the omelette is done, remove the omelette from the baking pan by lifting the parchment paper. Place the bamboo mat (flat side is facing up) over the omelette. Carefully flip the omelette, holding the parchment paper with one hand and bamboo mat with the other hand. Remove the parchment paper.
With a small sharp knife, cut a small incision horizontally along every 1/2 inch. This is to ensure that the omelette will roll up nicely without breaking.
Roll omelette and secure with rubber brands. Wrap the bamboo roll with plastic wrap. Cool it standing up vertically to maintain a nice cylinder shape. Put a plate underneath to catch any excess liquid.
After 2-3 hrs, carefully remove datemaki from bamboo mat. Cut into 3/4 inch wide pieces. Serve at room temperature.
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