📝 About This Recipe
A cornerstone of Osechi Ryori (Japanese New Year feast) and a beloved Izakaya treat, Datemaki is a sophisticated rolled omelet blended with white fish paste for a unique, sponge-cake-like texture. This golden-hued delight balances delicate sweetness with the savory depth of dashi, creating a melt-in-your-mouth experience that is as beautiful as it is delicious. Its signature scalloped edges, formed by a bamboo mat, symbolize a scroll, representing a wish for knowledge and culture in the coming year.
🥗 Ingredients
The Protein Base
- 5 pieces Large Eggs (at room temperature)
- 110 grams Hanpen (White Fish Cake) (soft, marshmallowy Japanese fish cake)
Seasonings and Liquids
- 3 tablespoons Sugar (use superfine for better dissolving)
- 2 tablespoons Mirin (high quality Hon-mirin preferred)
- 1 teaspoon Honey (adds a floral depth and shine)
- 1/2 teaspoon Light Soy Sauce (Usukuchi) (to season without darkening the color)
- 2 tablespoons Dashi Stock (kombu or katsuobushi based)
- 1 pinch Fine Sea Salt
For the Pan
- 1 teaspoon Neutral Oil (vegetable or grapeseed oil)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). If you are using a traditional square Tamagoyaki pan on the stovetop, ensure it is well-seasoned; otherwise, prepare a small rectangular baking tray (approx. 8x10 inches) by lining it with parchment paper.
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2
Tear the Hanpen fish cake into small pieces and place them into a food processor or blender.
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3
Add the eggs, sugar, honey, mirin, light soy sauce, dashi, and salt to the food processor. Pulse until the mixture is completely smooth and slightly frothy, ensuring no lumps of fish cake remain.
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4
Strain the mixture through a fine-mesh sieve into a bowl to remove any air bubbles or unblended bits for a perfectly silky texture.
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5
Lightly grease your pan or tray with neutral oil. Pour the egg mixture into the tray, tapping it gently on the counter to level the surface.
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6
Bake in the center of the oven for 15-20 minutes. The top should be a deep golden brown and the omelet should feel springy to the touch, like a sponge cake.
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7
While the omelet is still hot, carefully remove it from the pan. If using a baking tray, flip it onto a clean Makisu (bamboo rolling mat). Ensure the browned 'skin' side is facing down against the mat if you want the brown color on the outside.
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8
Using a sharp knife, make very shallow horizontal scores across the surface of the omelet about 1 inch apart; this prevents cracking while rolling.
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9
Starting from the edge closest to you, roll the omelet tightly using the bamboo mat. Keep the pressure even to ensure a beautiful spiral.
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10
Once rolled, secure the bamboo mat with rubber bands at both ends and in the middle. Stand the roll vertically to allow any excess moisture to drain and to help it keep its round shape.
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11
Let the Datemaki cool completely inside the mat for at least 1-2 hours. For the best texture and flavor, refrigerate for 4 hours or overnight.
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12
Unwrap the mat gently. Slice the roll into 1-inch thick rounds using a damp, sharp knife to reveal the beautiful internal spiral. Serve at room temperature or chilled.
💡 Chef's Tips
If you cannot find Hanpen, you can substitute with 100g of pureed white fish (like cod) mixed with a little cornstarch, though the texture will be denser. Always roll the omelet while it is hot; if it cools, it will lose its elasticity and crack during the rolling process. For a more pronounced 'scalloped' edge, use a 'Onisudare' (a bamboo mat with thicker, triangular slats) instead of a standard sushi mat. To achieve a perfectly even brown top, you can finish the omelet under a broiler for 1-2 minutes at the end of baking, but watch it like a hawk to prevent burning.
🍽️ Serving Suggestions
Serve as a sophisticated appetizer alongside a chilled glass of Junmai Ginjo Sake. Pair with a bowl of hot Miso soup and steamed rice for a traditional Japanese breakfast. Include it in a bento box for a pop of color and a sweet-savory treat. Serve with a side of pickled ginger (Gari) to cleanse the palate between bites. Arrange on a black lacquer plate for a stunning visual contrast during festive gatherings.