Datemaki is a traditional rolled omelette typically eaten as part of the New Years feast (osechi ryori) in Japan. It has a sweet but savoury flavor palette and features a special ingredient to elevate the whole omelette. This sweet rolled omelette is delicious and makes a great addition to any meal.
Table of contents
- What is Rolled Omelette (Datemaki)?
- Fun Facts of the History of Datemaki Rolled Omelette
- Why You Will Love This Rolled Omelette
- Ingredients You Need
- Useful Kitchen Tools To Roll
- How To Make Rolled Omelette?
- Tips and Tricks For Rolled Omelette
- More New Year’s Osechi Ryori Recipes
- Stay Connected
- Recipe Notes
What is Rolled Omelette (Datemaki)?
Rolled omelette, also known as Datemaki in Japanese, is rolled omelette sweetened with sugar, mirin, honey and other ingredients. It is one of the staple New Year’s food in Japan. It is very similar to regular Tamagoyaki, however, this rolled omelette has an extra special ingredient called “hanpen”. Hanpen is a fish cake made from white fish and other ingredients, which gives this rolled omelette a fluffier texture than Tamagoyaki.
Fun Facts of the History of Datemaki Rolled Omelette
This rolled omelette is also known as Datemaki in Japan. Back in the Edo period of Japan, Datemaki was called Castella Kamaboko (fish cake) and it looked like the kimono’s that fashionable people wore. These fashionable people were called “datemono” so castella kamaboko became to be known as Datemaki (maki meaning rolled). 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.
Why You Will Love This Rolled Omelette
This special New Year’s feast staple is fluffier than Tamagoyaki because of the special ingredient ‘Hanpen fish cake”. Also It could be easier to roll flat baked omelette with a rolling mat than Tamagoyaki one layer by one layer with an egg flipper.
Ingredients You Need
- Hanpen is fish cake which you can find in the freezer at Japanese/Asian grocery stores and in my humble opinion, I like the “Kibun” brand one. If you can get it as it makes your datemaki airy, light, and fluffy.
- mirin is a Sake-like Japanese condiment with sweetness.
- sake If you don’t have any Japanese condiments, see the Japanese food substitute post for alternatives.
- usukuchi soy sauce is a type of soy sauce with a higher content of sodium and the colour is lighter.
Useful Kitchen Tools To Roll
This rolling mat called “Onisudare” is bigger than an ordinary sushi rolling mat. Onisudare is a type of large bamboo rolling mat that is a series of rod shaped bamboo cut into triangles which make crinkled indents. You can make rolled omelette without this special rolling mat. You can roll omelette with a sushi rolling mat, or baking paper and place chopsticks around to make the indents.
How To Make Rolled Omelette?
There are two ways to mixing the ingredients. One is using a Blender. Cut the hanpen fish cake into small pieces, then place all the ingredients into the blender and blitz for 30 seconds to a minute. Or you can manually mix them all together. Squash the fish cake over the package, then open and empty it into a large mixing bowl. Add eggs one by one and mix well each time after adding an egg. Then add all the seasonings and whisk.
Cooking the egg mixture
There are also two ways you can cook the egg mixture: in an oven or cook with a frying pan. I used my oven to cook the egg mixture because it is easier to control the cooking temperature. Because of the sugar content, it is easier to get burnt if you are not careful with the heating temperature.
Tips and Tricks For Rolled Omelette
- Leave the mixture to settle until the bubbles go down if you use a blender to mix all ingredients.
- Roll the omelette while it is still hot. Put rubber bands around to secure and let it cool.
- Wet the bamboo rolling mat so that it does not stick to the rolled omelette, and also keep it upright when letting the rolled omelette cool down.
More New Year’s Osechi Ryori Recipes
A: Slice it and individually wrap with cling wrap then place in a ziplock bag. Or keep them in an airtight container in the fridge.
A: It will keep for about 5-7 days in the fridge and a month in a freezer. Let it naturally defrost in the fridge.
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Japanese rolled omelette
- Onisudare bamboo rolling mat
- 6 large eggs
- 2 Hanpen fish cake * 1
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp mirin *2
- 1 tbsp Dashi *
- 1 tsp sake *2
- 1 tsp usukuchi soy sauce *2
- Preheat your oven to 350°F (180°C) and line a baking tray with a parchment sheet. *3
Mixing with a Blender
- Cut the hanpen into little cubes and add it to the mixer.
- Put all the ingredients into a blender or a food processor.
- Mix all the ingredients together for about 30 seconds to 1 minute.
- Leave the mixture to settle until the bubbles go down.
- Pour the mixture into the baking tray.
Mixing with a Whisk manually
- Squish the hanpen over the package.
- Empty the package of the hanpen into a large mixing bowl.
- Add one egg at a time and whisk well each time adding the eggs.
- Add all seasonings and mix well with the whisk.
- Pour the mixture into the prepared baking tray.
- Bake in the preheated oven for 20 minutes.
- Turn the oven off and take out the omelette. While it is still hot, place the rolling mat (flat side face up) over the omelette and quickly and carefully flip it over one hand on the omelette and one hand on the mat.*5
- Remove the baking paper and score the omelette from the edge about 0.4"-0.6"(1-1.5cm) apart in order to roll it nicely without breaking.
- Roll it into a cylinder shape with the rolling mat and secure it with a rubber band on each end to hold the shape.
- Look from the side and place the egg roll closed side down, or leave it standing vertically. Let it cool slightly then wrap it with cling wrap and refrigerate the rolled omelette overnight, then remove from the sushi mat and slice into 0.8inch (2cm) thick and serve!
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