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typically served in a lacqueredjubako (special square boxes similar to lunch box). This dish is by far my favorite dish among the new year foods and I look forward to eating it every year.
Author: Namiko Chen
Serves: Makes 12 pieces
Ingredients
- 110 g Hanpen (fish cake)* (Buy fromMitsuwa in the US)
- 4 large eggs
Seasonings
You will also need:
- 8" x 8" (20 x 20cm) baking dish
- Parchment paper
- A bamboo mat*
Instructions
- Preheat oven to 390F (200C). Line a 8" x 8" (20 x 20cm) baking dish with parchment paper.
- Cut hanpen into ½ inch cubes and whisk eggs in a small bowl.
- In a blender or food processor, put hanpen, Seasonings, and beaten egg and blend until smooth.
- Strain the egg mixture through a fine sieve twice and pour into the baking dish lined with parchment paper.
- Bake at 390F (200C) for 20 minutes or until slightly brown on top. If not brown, broil for 2 minutes or until the surface is a nice even light brown color.
- [Note: We will need to roll the omelette while it’s hot.] Once the omelette is done, remove the omelette from the baking pan by lifting the parchment paper. Place the bamboo mat (flat side is facing up) over the omelette. Carefully flip the omelette, holding the parchment paper with one hand and bamboo mat with the other hand. Remove the parchment paper.
- Score ⅛ inch (3 mm) deep with a sharp knife every ½ inch so the omelette will roll up nicely without breaking.
- Roll omelette into a tight cylinder and secure with rubber brands. Wrap the bamboo roll with plastic wrap. Cool it standing up vertically to maintain a nice round shape. Put the plate underneath to catch liquid dripping.
- After 2-3 hours, carefully remove datemaki from bamboo mat. Cut into ¾ inch wide pieces. Serve at room temperature. You can store in the refrigerator for 4-5 days.
Notes
Hanpen is a white, square/triangle shape surimi product with a soft mild taste. It’s made from grated Japanese yam (yamaimo) and surimi (Alaska Pollock), salt, and kombu dashi. You can find in Japanese grocery stores. If you cannot find hanpen, substitute with white flesh fish (skinless/boneless), scallop or shrimps.
To make nice bigger indentations to datemaki, use bamboo mat with thicker bamboo strips. In Japan we have a special bamboo mat for datemaki and it’s called Oni-Sudare, which gives big ridges.
To make nice bigger indentations to datemaki, use bamboo mat with thicker bamboo strips. In Japan we have a special bamboo mat for datemaki and it’s called Oni-Sudare, which gives big ridges.
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