Preheat the oven to 180℃. Combine the eggs and sugar and whip with a hand mixer until thick.

In a separate bowl, combine the hanpen and other seasoning ingredients, and whip until creamy.

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.

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.

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.

Cool, slice into your desired thickness, then serve!

I used this recipe for my osechi box in 2013. (See