Baked in the oven and rolled into a cylinder, Datemaki or sweet rolled omelette is a delicious complement to your Osechi Ryori menu. Similar to tamagoyaki, you will need eggs and seasonings like mirin, honey, and soy sauce to make this popular side.
Keyword: egg, osechi, osechi ryori
Author: Namiko Chen
1packagehanpen (fish cake)(110-130 g; You can find hanpen in the refrigerated or frozen section of a Japanese grocery store. If you cannot find it, substitute with pureed white fish (skinless/boneless), scallop, or shrimp.)
Gather all the ingredients. You will need parchment paper and a bamboo sushi mat. In Japan, we use a special bamboo mat with thicker strips called onisudare, which gives big ridges/indentations to datemaki.
Preheat oven to 400 ºF (200 ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line an 8-inch x 8-inch (20cm x 20cm) baking dish with parchment paper.
Cut the hanpen into ½-inch (1.3 cm) cubes and whisk eggs in a small bowl.
In a blender or food processor, put the hanpen and all the seasonings (2 Tbsp mirin, 1 Tbsp sake, 1 Tbsp sugar, 1 tsp honey, and ½ tsp soy sauce).
Add the beaten egg and blend until smooth, about 1 to 1.5 minutes.
Strain the egg mixture through a fine sieve into a clean bowl.
Then pour the mixture back into the blender and strain one more time into the bowl. Finally, pour the mixture into the baking dish lined with parchment paper.
Bake at 400 ºF (200 ºC) for 20 minutes or until slightly brown on top. If the top is not golden brown, switch to a broiler and broil for 2 minutes or until the surface is golden brown. The center of the omelette will rise slightly as the top gets brown. It will shrink as it cools.
Remove the baking dish from the oven and let the omelette deflate and cool to handle, just for 1-2 minutes (DO NOT LEAVE IT more than that). We will need to roll the omelette while it’s still hot.
Transfer the omelette from the baking dish to a working surface by lifting the parchment paper. Then place the bamboo mat over the omelette, with the flat bamboo side facing up.
Carefully flip the omelette and remove the parchment paper.
Carefully score the omelette ⅛-inch (3 mm) deep for every ½ inch (1.3 cm). The knife should be parallel to the bamboo sushi mat direction. This incision will help the omelette roll up without breaking/cracking.
Roll the omelette into a tight cylinder.
Secure the bamboo mat roll with rubber bands and wrap it with plastic wrap. Let cool completely for 2-3 hours.
To Serve and Store
Carefully remove the datemaki from the bamboo mat. Cut into 12 equal slices, about ¾-inch wide pieces. Serve at room temperature.
You can keep the leftovers in an airtight container and store it in the refrigerator for 4-5 days.