Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, beautifully rolled moist date-maki (rolled fishcake omelette). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Beautifully Rolled Moist Date-maki (Rolled Fishcake Omelette) is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Beautifully Rolled Moist Date-maki (Rolled Fishcake Omelette) is something that I’ve loved my entire life. They’re fine and they look wonderful.
Date-maki is a sweet rolled omelette and is one of the foods that is served on Japanese New Year. Take the omelet out from the pan when it's still hot. Put the omelet on top of a bamboo mat and roll it.
To begin with this particular recipe, we have to first prepare a few components. You can cook beautifully rolled moist date-maki (rolled fishcake omelette) using 7 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Beautifully Rolled Moist Date-maki (Rolled Fishcake Omelette):
- Prepare 2 Hanpen
- Prepare 4 Eggs
- Get 1 tbsp Dashi (Japanese soup stock) (or 1 tablespoon water + 2 pinches dashi stock granules)
- Prepare 1 and 1/2 tablespoon Sugar
- Prepare 2 tbsp Mirin
- Make ready 1 tbsp Honey
- Get 1 tsp Soy sauce
Special dishes prepared for the New Year. Maki roll is made with vinegared rice, ingredients like fish and vegetables, and seaweed paper. Rice and ingredients are placed on a sheet of square-shaped seaweed paper and rolled with a bamboo mat into a cylindrical shape. The bamboo mat helps make a perfect tube-like shape and makes the roll.
Instructions to make Beautifully Rolled Moist Date-maki (Rolled Fishcake Omelette):
- Preheat the oven to 180℃. Layer the cake pan with parchment paper.
- Combine the ingredients and blend in a mixer until smooth.
- Pour the batter into the cake pan through a tea strainer or fine-mesh sieve, and bake for 15 minutes at 180℃.
- If you prefer a browner finish, bake 3 to 5 minutes longer at a higher temperature (about 230℃).
- Pierce with a skewer to test whether it is finished baking. When finished, cool in cake pan.
- To make a perfectly rolled form, diagonally slice the last 2 cm of both ends.
- To make rolling easier, make shallow horizontal line cuts every 2 to 3 cm along the surface of the cake.
- Quickly roll the cake up very loosely, hold in the rolled position for about 20 seconds to "break in" the cake, unroll, then roll tightly.
- Evenly place 5 rubber bands around the roll, stand it up in a cup and let it sit a while.
- Wrap in a vinyl bag or plastic wrap and store in the refrigerator. Slice to desired thickness, transfer to a serving dish and serve.
Omurice, a dish made of spicy ketchup, fried rice, and eggs, is the must-order dish in New York City's Bar Moga. Make an omlette with a twist. Using the bamboo mat, carefully roll up the omelette to form a long cylinder. A wide variety of roll moist You can also choose from adults, babies roll moist towelette, as well as from yes roll moist towelette, and whether roll moist. A delicious Tamagoyaki Recipe (Japanese Omelette) made with crunchy scallions, dashi Whisking a little dashi with the eggs will make them more moist and fluffy.
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