Datemaki (伊達巻) is a sweet rolled omelette and a popular Japanese New Year’s foods (osechi ryori, 御節料理), typically served in a lacquered jubako (special square boxes similar to lunch box). This dish is by far my favorite dish among the new year foods and I look forward to eating it every year.
Although pre-made datemaki is readily available during this time of the year in Japanese supermarkets, it is easy to make and I hope you try making this dish from scratch.
Datemaki is similar to tamagoyaki. The main ingredients are eggs and sweet seasonings, but the big difference is that datemaki includes a square white fish cake called hanpen. (はんぺん).
Hanpen is made from grated Japanese yam (yamaimo) and surimi (Alaska Pollock), salt, and kombu dashi and it adds an unique texture to the egg omelette, like a soft fish cake. If you cannot find hanpen, you can substitute with white fish, scallop, or shrimp.
Although many datemaki recipes require dashi, I find it not necessary as hanpen is made of kombu dashi and this already adds nice flavor to the omelette (but you can add dashi if you like).
To show you how easy it is to make datemaki, I made a video for you. I hope you follow my YouTube channel if you haven’t. 🙂
I’m currently visiting NYC with my family and this city reminds me of my home! I really miss my family in Japan as the year is close to the end and families are getting together to celebrate the New Years together.
When I was small, my family used to spend the winter breaks in my grandparents home in Osaka so that we can celebrate the New Year’s Day with all the family members. Grandma, aunties, my mom, and I – all the women in the family – would start preparing the new year foods a few days prior to the New Year Day. While we spend most of the day in the kitchen, men in the family do the cleaning inside and the outside of house and help run errands for last minute shopping.
New Years celebration was my favorite holiday growing up. It’s the biggest celebration in Japan and I enjoyed family time and feasts as well as receiving otoshidama (monetary gift) from all the adult family members and playing new year games. It’s one Japanese holiday that I wish to be in Japan to celebrate.
Thank you so much for reading! Next, I’ll be back with a really easy and quick dish in case you need hors d’oeuvres or appetizer or simply need one more dish for your osechi ryori.
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- 110 g Hanpen (fish cake)* (Buy from Mitsuwa in the US)
- 4 large eggs
- 8" x 8" (20 x 20cm) baking dish
- Parchment paper
- A bamboo mat*
- Preheat oven to 390F (200C). Line a 8" x 8" (20 x 20cm) baking dish with parchment paper.
- Cut hanpen into ½ 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 through a fine sieve twice and pour into the baking dish lined with parchment paper.
- Bake at 390F (200C) for 20 minutes or until slightly brown on top. If not brown, broil for 2 minutes or until the surface is a nice even light brown color.
- [Note: 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.
- Score ⅛ inch (3 mm) deep with a sharp knife every ½ inch so the omelette will roll up nicely without breaking.
- Roll omelette into a tight cylinder and secure with rubber brands. Wrap the bamboo roll with plastic wrap. Cool it standing up vertically to maintain a nice round shape. Put the plate underneath to catch liquid dripping.
- After 2-3 hours, carefully remove datemaki from bamboo mat. Cut into ¾ inch wide pieces. Serve at room temperature. You can store in the refrigerator for 4-5 days.
To make nice bigger indentations to datemaki, use bamboo mat with thicker bamboo strips. In Japan we have a special bamboo mat for datemaki and it’s called Oni-Sudare, which gives big ridges.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.