Datemaki (Fish Omelet Roll)

Name: Datemaki (Fish Omelet Roll)
Total time: 1200 s
Cuisine: American
Ingredients: 100 g Hanpen (fish & yam surimi); 2 eggs; 1/2 tbs mirin or honey; 1 tbs sugar; 1/2 tsp soy sauce; some vegetable oil

D.Erika @cook_2521719

For me, Datemaki is one of the important components of Osechi (New Year boxed meal in Japan). It is also kids-friendly and good for bento lunch. For young kids, you may not want to use mirin which contains alcohol. If your child is more than 1 year old, you can use honey instead. If not, "mirin-like seasoning" should be better (which contains less than 1% alcohol).

D.Erika @cook_2521719

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Ingredients

20 mins

100 gHanpen (fish & yam surimi)
2eggs
1/2 tbsmirin or honey
1 tbssugar
1/2 tspsoy sauce
some vegetable oil

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Steps

20 mins

1

Mix all the ingredients together with a blender except for the oil.
2

Spread the oil on a rectangle pan (for omelet) with kitchen paper and preheat on a low heat. Pour the dough into the pan and make the surface flat with a spatula.
3

Cover the pan with aluminum sheet and cook for 3 minutes on a low heat. Then remove from the heat and let it stand for about a minute.
4

Remove the covering and cook for three minutes on a low heat.
5

Turn the omelet over and cook for a couple of minutes on a low heat.
6

Place the omelet on a bamboo mat (makisu), with the brown side down. Curve slits in every 1.5cm with a knife.
7

Roll it and fix the bamboo mat with two rubber bands. Put the roll with the end of the roll down. Store in a fridge when cooled down.
8

I usually leave it over a night but you can eat a bit sooner, too. Slice and enjoy.
9

Decoration for kids.
10

Mirin-like seasoning（みりん風調味料）