Datemaki (Sweet Rolled Omelet) Recipe 伊達巻 レシピ

Datemaki is one of the dishes I cook for our Osechi-Ryori (traditional Japanese New Year's food eaten during the first three days of the New Year). But it is also great for bento :) It looks like Tamagoyaki (rolled omelet) but the texture is fluffier and tastes bit sweeter. Ready-made ones are very sweet but if you make it at home, you can control the sweetness, which is good for your health!

Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve sunomono (pickled dishes) and yakimono (grilled dishes). And in the third tier, we serve nimono (simmered dish) called Nishime (simmered Japanese vegetables).

Datemaki is for the first tier. I mixed some leftover minced vegetables from decoratively cut vegetables of Nishime to make them colorful and pretty!
http://www.youtube.com/watch?v=Y8kS3zj-BxY

Practice makes perfect, so I hope you learn how to make Datemaki by the end of the year ;)

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Datemaki (Sweet Rolled Omelet)

Difficulty: Easy
Time: 30min
Number of servings: 4

Necessary Equipment:
blender / mixer
tamagoyaki nabe (rectangular omelet pan) regular frying pan is okay if not available
makisu (bamboo sushi-roll mat)

Ingredients:
A
* 4 eggs
* 50g (1.8oz.) hanpen (fluffy white fish cake)
* 2 tbsp. sugar
* 1 tbsp. sake
* 1 tbsp. mirin (sweet sake)
* a pinch of salt
* a bit of soy sauce
B
* 1 tbsp. minced carrot
* 1 tbsp. minced shiitake mushroom
* 1 tbsp. minced mitsuba (Japanese wild parsley)
cooking oil

Directions:
1. Place A in a blender / mixer and process until smooth.
2. Add B and gently mix them with a spoon.
3. Heat cooking oil in a tamagoyaki nabe (rectangular omelet pan), pour the mixture in the pan, cover, and cook over low heat for 10 minutes. Check if the bottom is brown or not. If the pan is too hot, cool the pan on a wet towel to prevent burning. After the bottom sets, flip over and cook the other side.
4. Cover the bamboo sushi-roll mat with plastic wrap. While it is hot, score with a sharp knife to prevent breaking, roll the omelet, fasten with rubber bands and allow it to cool until it sets.
5. Cut it into thick slices and serve.

You can bake in the oven, too!

レシピ（日本語）
http://cooklabo.blogspot.com/2012/01/blog-post_05.html
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[valerithaful]

looks delicious :D

[ochikeron]

@valerithaful thank you <3

[ArmyHellsKitchen]

After this video, I realized I have the same knife as yours ^^

[ochikeron]

@ArmyHellsKitchen really!? haha

[522sing]

Where can i buy hanpen or what can i use instead of it?

[ochikeron]

@522sing it is usually sold at japanese grocery stores overseas. there is no substitute for that... so i hope you can find it.

[lookunderhere]

Japanese food is so adept with presentation! Looks delicious yum yum!

[ochikeron]

this time i tried to eliminate the pop noise while doing the voice over but damn... the AC was on while shooting the intro... that might be another noise X( sigh...

[ochikeron]

@polkadotjello1000 yay! thanks! you are the first one to tell me that and i am happy to hear that :)

[polkadotjello1000]

@ochikeron Hi again Ochi! I packed this in my children's lunch today! It turned out perfectly! Thank you again! This is a delicious bento side and easy to make!=)

[ochikeron]

@polkadotjello1000 you are right! kids like this ;)