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 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

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

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.

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

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