Beautifully Rolled Moist Date-maki (Rolled Fishcake Omelette)

Name: Beautifully Rolled Moist Date-maki (Rolled Fishcake Omelette)
Yield: 6 servings
Cuisine: American
Ingredients: 2 Hanpen; 4 Eggs; 1 tbsp Dashi (Japanese soup stock) (or 1 tablespoon water + 2 pinches dashi stock granules); 1 and 1/2 tablespoon Sugar; 2 tbsp Mirin; 1 tbsp Honey; 1 tsp Soy sauce

cookpad.japan @cookpad_jp

I usually just wing it when I make date-maki, but this time, it turned out super delicious, so I'm posting the recipe here.

By following the instructions in Steps 6 and 7, even a klutz like me can make a perfect rolled form! For 1 18 cm [7.1 in] square roll. Recipe by *be-guru*

I usually just wing it when I make date-maki, but this time, it turned out super delicious, so I'm posting the recipe here.

By following the instructions in Steps 6 and 7, even a klutz like me can make a perfect rolled form! For 1 18 cm [7.1 in] square roll. Recipe by *be-guru*

cookpad.japan @cookpad_jp

I usually just wing it when I make date-maki, but this time, it turned out super delicious, so I'm posting the recipe here.

By following the instructions in Steps 6 and 7, even a klutz like me can make a perfect rolled form! For 1 18 cm [7.1 in] square roll. Recipe by *be-guru*

I usually just wing it when I make date-maki, but this time, it turned out super delicious, so I'm posting the recipe here.

By following the instructions in Steps 6 and 7, even a klutz like me can make a perfect rolled form! For 1 18 cm [7.1 in] square roll. Recipe by *be-guru*

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Ingredients

6 servings

2Hanpen
4Eggs
1 tbspDashi (Japanese soup stock) (or 1 tablespoon water + 2 pinches dashi stock granules)
1and 1/2 tablespoon Sugar
2 tbspMirin
1 tbspHoney
1 tspSoy sauce

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Steps

1

Preheat the oven to 180℃. Layer the cake pan with parchment paper.
2

Combine the ingredients and blend in a mixer until smooth.
3

Pour the batter into the cake pan through a tea strainer or fine-mesh sieve, and bake for 15 minutes at 180℃.
4

If you prefer a browner finish, bake 3 to 5 minutes longer at a higher temperature (about 230℃).
5

Pierce with a skewer to test whether it is finished baking. When finished, cool in cake pan.
6

To make a perfectly rolled form, diagonally slice the last 2 cm of both ends.
7

To make rolling easier, make shallow horizontal line cuts every 2 to 3 cm along the surface of the cake.
8

Quickly roll the cake up very loosely, hold in the rolled position for about 20 seconds to "break in" the cake, unroll, then roll tightly.
9

Evenly place 5 rubber bands around the roll, stand it up in a cup and let it sit a while.
10

Wrap in a vinyl bag or plastic wrap and store in the refrigerator. Slice to desired thickness, transfer to a serving dish and serve.