For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette)
Since everyone in my family loves date-maki, I always make it.
I've made it with different ingredients, but this method of whipping the egg and hanpen separately received rave reviews.
This recipe calls for separate whipping of the ingredients for a fluffy result.
I put the baking tray inside the oven when I preheat. This way, both sides brown nicely, as shown in the photos.
The pattern on the edges of the date-maki are made using an "oni-su" (thick-slatted bamboo sushi mat), but a regular sushi mat will do. For 4 servings. Recipe by Momora
For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette)
Since everyone in my family loves date-maki, I always make it.
I've made it with different ingredients, but this method of whipping the egg and hanpen separately received rave reviews.
This recipe calls for separate whipping of the ingredients for a fluffy result.
I put the baking tray inside the oven when I preheat. This way, both sides brown nicely, as shown in the photos.
The pattern on the edges of the date-maki are made using an "oni-su" (thick-slatted bamboo sushi mat), but a regular sushi mat will do. For 4 servings. Recipe by Momora
Open in Cookpad AppSteps
- 1
Preheat the oven to 180℃. Combine the eggs and sugar and whip with a hand mixer until thick.
- 2
In a separate bowl, combine the hanpen and other seasoning ingredients, and whip until creamy.
- 3
Gently fold together the mixtures from Step 1 and Step 2, pour onto a baking tray, then use a bench scraper or similar tool to even the surface. Bake for about 15 minutes until golden brown.
- 4
When finished, transfer to a thick-slat bamboo sushi mat, then, using a long knife, cut shallow lines, every 2 cm, along the surface of the cake.
- 5
Starting from the end closest to you, roll the sushi mat tightly, lifting it as you roll. Wrap in plastic wrap for a moist result.
- 6
Cool, slice into your desired thickness, then serve!
- 7
I used this recipe for my osechi box in 2013. (See
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