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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, datemaki (fish omelet roll). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Datemaki (Fish Omelet Roll) is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Datemaki (Fish Omelet Roll) is something which I have loved my whole life. They are fine and they look fantastic.

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 get started with this recipe, we must first prepare a few components. You can have datemaki (fish omelet roll) using 6 ingredients and 10 steps. Here is how you cook that.

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