Datemaki for New Year's

Datemaki is one of our typical osechi ryori, new year foods. It is flavored eggs and fish cakes called hanpen. It is s soft and sweet egg roll. It is nice to make it at home!

The fried egg machine in my house baked a 15x15cm square, so I made a mold out of a cooking sheet and left it up to the oven . It will not over bake, and I have made it this for many years.This will crack if you roll it up tightly while it is still warm because it is thick, so roll it lightly and then re-roll it to make pretty datemaki rolls. Please adjust the cooking temperature and times according to your household oven. It is good to go once the surface turns golden brow . Recipe by kebeibiko

Datemaki is popular New Year food. The yellow rolled omelet is Datemaki. It uses light puffy cake made of ground fish. It is fluffy and sweet. It's good for lunch box, too.

I used the datemaki that my mother makes for ochazuke (rice with tea) as a reference. I flavored them the way I like, in small bite-sized pieces.- For 1 small tamagoyaki pan worth. Recipe by Momopanda

I don't like store-bought datemaki. I adjusted the ingredients little by little to get to this recipe.You can make this using 20cm square molds that are commonly available in shops, but since the dimensions are quite small, the rolls become thick. So it will probably be difficult to roll up until you get used to doing so.Line the mold with parchment paper! Recipe by Run

Why is store-bought Datemaki always so sticky? To save money, I made my own and I think it's pretty good.If you don't have a cake pan, use a metal tray and milk carton, line with foil and parchment paper. (I recommend using a 21 cm square tray.)Make sure to line a sheet of parchment paper on the rolling mat. When you roll it, some of it will be sticking out, so it's easy to pull out.When you're all done rolling it, slice diagonally. Recipe by Chibipurin

I do not normally stock fish in the house. I prefer to buy them fresh. One day I wanted to make datemaki but I only had tofu... and I thought, why not?

I forgot to teach my beloved daughter how to make this while she was in Japan!It's so easy, so be sure to remember it!There's no need for dashi soup stock.The hanpen fishcake produces enough flavor.Use your favorite type of salt. Recipe by Ha-tannookkasan

This is a spiral kombu maki roll! You usually wrap fish in kombu, but perhaps kids and boys prefer a meat version, so hence this recipe was born.I roll the carrots up with this for decoration, but you can just make it with pork meat.I used sliced ginger pork meat, but you could you shabu shabu grade thin slices as well. When using thinly sliced meat, stack up a few slices and roll. Recipe by Kyarameruhappi-

Ehou-maki is usually quite pricey. My husband doesn't like usual fillings such as kanpyo or denbu. I like thin sushi rolls with just cream cheese and bonito flakes served with soy sauce but for making a proper ehou-maki I put together other ingredients. I don't like the crispy texture of cucumber so much so I always cut into small pieces first. If you like, just cut into 1/4 lengthwise."Temizu" (for Steps 9 & 13) is the mixture of equal portions of water and vinegar. The 7 fillings here are eggs, bonito flakes with soy sauce, cucumber, cream cheese, crab sticks, lettuce and black sesame seeds. Cover the rest of sushi rice with a moistened tea towel while making a sushi roll. The key to rolling a sushi roll is to do it quickly. When you place the fillings put the messy ones in first. It's easier that way. For 2 rolls (using 1.5 rice cooker cups, or about 270 ml). Recipe by Run.

I always serve this sushi cake for Hinamatsuri (Girl's Day Festival) as well as for my daughter's birthday or for home parties.You can make this out of ingredients found abroad. So if you live abroad, why not try this for a potluck party?Use cherry tomatoes, broccoli, or anything you'd like for the sushi cake decorations.Arrange the filling with any ingredient you'd like; with toasted seaweed, salmon flakes, sweet cooked shiitake mushrooms, etc. Recipe by hannah_uk

I wanted to try to make various dishes for the New Year's feast, but this one turned out to be the most beautifully colored and delicious.Make sure not to over-boil the shrimp. Recipe by Keyua

Make some tazkuri for your New Year's feast! They are an auspicious dish.Origin:Sardines used to be used as fertilizer for top grade rice fields, so the people would eat them and pray for an abundant harvest. The other name for this dish, "gomame" (or "fifty thousand rice grains"), comes from the fact that the sardines used as fertilizer bring an abundant harvest (based on information I found on Wikipedia).-If you fry the sardines for too long, they will become bitter, so be careful.-Instead of seeing it as pan-frying them, think of it as evaporating the moisture!-If you let them simmer for too long in Step 4, they will become tough after they cool. This is why you should leave about 1-1.5 tablespoons of liquid. Recipe by Cooking S Papa

I made this recipe because I was simply inspired! It's actually an evening snack for my boyfriend... I'm sure he'd be surprised.I used Mizkan brand's "Sushi Vinegar." If you're using a different brand, be careful with the measurements. Recipe by ochikeron

These are delicious!My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I!One serving for our new year's osechi is not enough, so I always make these three times!The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei

You can make plump and tasty kuromame by cooking for 20 minutes in the pressure cooker and then for 1 hour with residual heat!Make sure to skim off any scum at Step 4. Recipe by Cooking S Papa

"Ukishima=浮島"is a traditional Japanese confectionary made from "Shiro-an"(White beam jam), rice flour and eggs.I arranged its recipe for Christmas & The New Year with using “Tsubu-an”(Smashed sweet red beans) instead of "Shiro-an"(White beam jam). The Grayish color of Tsubu-an with meringue on the top gives us an impression of snowy days. Red dried cranberries show off the snow color!

This is based off a recipe I saw in a book. I revised it and make this dish every year.The key is not to squeeze out the excess water too tightly. Recipe by jun120121

I thought up a recipe reflecting the season.If you are making sushi rice with less than 2 small bowls of rice, you can mix it all together in the rice cooker without a problem. If making more than that, it is better to transfer it to a large bowl. For 3 futomaki rolls. Recipe by Asamato

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

Unlike the blackish kazunoko I ate in the Kanto region of Japan that tastes like it's boiled, I wanted to create a beautiful looking kazunoko with a crunchy texture.Dashi stock made only with bonito tends to darken the kazunoko, so it's best to use a blend.When removing the white membranes, be careful not to break the roe apart.When marinating, it's best to put the kazunoko into warm marinade close to body temperature, rather than cold, so that it will absorb evenly and quickly.Do not take the kazunoko out of the marinade until serving. For about 4 servings. Recipe by Momora

Normal chirashi sushi just wasn't cutting it this time...It wouldt be splendid if you used a cake pan to make a bigger one.I think it's good to tightly pack in the rice so that it doesn't easily fall apart when removing the milk carton! Make it just like you are making oshizushi! For 4 pieces. Recipe by YUZUMAMAN

I loved my grandma's simmered dishes. This is a well-flavored and browned dish that is simply made by simmering for a long time.I like light-flavored simmered dishes too, but to replicate my grandma's simmered dishes you need to add a lot of soy sauce.Don't touch the contents of the pot until just before the simmering is finished.Even when it's done, it tastes better after it's been allowed to cool down once, which lets the flavors blend together. (This may be a personal preference?)If the scum bothers you, take it off with paper towel. Recipe by Mihomiho mama recipes

I made these sushi dolls for the Hinamatsuri Girls' Day celebration.Add the katakuriko slurry to the beaten eggs to avoid tearing when cooked. Use mayonnaise as glue to stick the nori seaweed and sesame seeds. Mix in whatever ingredients you like for the sushi rice. Recipe by Akito mama

My grandmother and mother make this chirashi sushi every year.This year, I made this dish for the first time for my daughter.The basic method to make the filling is to cook them until all the liquid is evaporated.The filling ④ lotus root is quite sour. Mix in as you taste and adjust the amount .If you make the fillings in advance, do not store in the fridge, but keep in a cool place for better results. Recipe by a-smile

I made these for Osechi (New Year's feast).You can keep the flavors simple by just using soy sauce, or give these a sweet-salty flavor. You can also pre-season the chicken. This recipe can be varied in any way you like.If you want to give them a sweet-salty flavor, heat up the flavoring ingredients in a frying pan before adding the dragon eyes to the pan. Coat them with the sauce while reducing it. Recipe by Rarumu

I made these ♪ for Setsubun (the first day of spring)!I am using lots of avocado mayo and atsuyaki tamago omelette. Avocado mayo is delicious♪ so use lots!! Add vinegar to the sushi rice and taste as you go. For 2 servings. Recipe by Abebe

I heard about Seven Treasure Stew, a dish like Chikuzen-ni and decided to make it, after doing a bit of research.The mushrooms look like pine cones, so that's why they're left whole.The burdock slices, cut diagonally, look like bamboo.The flower-shaped carrots look like plum blossoms.This dish is also known as"Takiawase."The lotus root isn't cooked as long as the other vegetables, to keep it crunchy.Adjust the seasoning to suit your taste. Recipe by cherry

A little sesame oil makes it delicious. It's a comforting taste that warms you up.The origin of this recipeI tried to recreate the delicious kenchin soba I had at a restaurant.

This is the Hina Doll (Girls Day Doll) Sushi that has been passed down from generation to generation in my family.I made the inside of the sushi doll with Salmon Chirashi ("scattered" sushi) this time, but it can be any chirashi sushi you'd like.It will make the kimono look cute if you insert a slice of ham or cheese underneath the thin omelet then wrap them around the Empress's body.The angle of the black sesame seeds changes the expression of the dolls drastically!!Perhaps some ketchup can be used for the cheeks and mouth! For one pair of an emperor and empress). Recipe by Santsuko