Datemaki (Fish Omelet Roll)
Datemaki (Fish Omelet Roll)

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, datemaki (fish omelet roll). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Datemaki (Fish Omelet Roll) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Datemaki (Fish Omelet Roll) is something that I’ve loved my entire life. They’re fine and they look wonderful.

Mix all the ingredients together with a blender except for the oil. Spread the oil on a rectangle pan (for omelet) with kitchen paper and preheat on a low heat. Datemaki is a delicious Japanese rolled omelet traditionally eaten for New Year as part of Osechi Ryori.

To begin with this recipe, we must first prepare a few ingredients. You can cook datemaki (fish omelet roll) using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Datemaki (Fish Omelet Roll):
  1. Take 100 g Hanpen (fish & yam surimi)
  2. Get 2 eggs
  3. Make ready 1/2 tbs mirin or honey
  4. Take 1 tbs sugar
  5. Make ready 1/2 tsp soy sauce
  6. Make ready some vegetable oil

Datemaki are Japanese sweet rolled omelette made of egg and hanpen. It's typically served as part of osechi ryori during Japanese New Year's celebration. Made with egg and hanpen (fish cake), this sweet rolled omelette (Datemaki) is a delicious complement to your Osechi Ryori menu. Datemaki (Japanese Rolled Omelette) is a popular and traditional New Year's food in Japan made from egg and fish cake that has a delicious & unique flavour!

Instructions to make Datemaki (Fish Omelet Roll):
  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）

Also, in the past, important documents and pictures were always rolled into a scroll so Datemaki (and other New Year's food) are rolled too. Datemaki (sweet rolled omelet with white fish paste called 'surimi') is also a type of Nerimono that is commonly available commercially. It was not my favorite osechi dish, because it was overly sweet for my taste. But that changed a few years ago, when I was invited to an Osechi potluck hosted by a. Datemaki is an egg dish, a bit like sweet Tamagoyaki but cooked with fish cake.

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