Japanese cuisine · Breakfast & Eggs

Datemaki

Sweet rolled omelet with fish paste from the New Year osechi box, baked in the oven and shaped in a bamboo mat.

Ingredients · for 6 servings

• 6 eggs
• 200 g surimi sticks
• 3 tbsp sugar
• 2 tbsp mirin
• 1 tbsp soy sauce
• 3 tbsp dashi
• 1 pinch salt
• 1 tsp sesame oil

Instructions

1. Preheat the oven to 180 °C top/bottom heat, line a square pan about 20 cm across with parchment paper and brush it thinly with sesame oil.
2. Roughly cut the surimi sticks and purée them with the eggs, sugar, mirin, soy sauce, dashi and a pinch of salt in a blender for 1–2 min. into a completely smooth, pale yellow mixture.
3. Pour the mixture into the pan, tap the pan twice on the work surface to release large air bubbles and smooth the surface.
4. Bake on the middle shelf for 25–30 min., until the surface is golden brown and the center is set — if it browns too fast, cover with foil after 15 min.
5. Turn the hot cake browned-side down onto a bamboo mat, score it shallowly every 2 cm across the surface and immediately roll it up tightly.
6. Fix the roll in the mat with rubber bands, chill for at least 4 hours, then cut into slices 2 cm thick and serve cold.