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    Home » Recipes » Japanese (Traditional)

    Updated: Apr 24, 2023 by Marc Matsumoto · 2 Comments

    Datemaki

    Datemaki is a Japanese sweet rolled omelette traditionally eaten for the New Year as a part of Osechi Ryori. This easy version comes together from just a handful of ingredients and yet it is fluffy and moist.
    Recipe Video Pin
    Datemaki is a delicious Japanese rolled omelet traditionally eaten for New Year as part of Osechi Ryori. This easy Datemaki recipe comes together from just a handful of ingredients.
    What is Datemaki?

    Datemaki (伊達巻き) is a rolled sweet omelet that's traditionally eaten as part of a New Years osechi ryori meal in Japan. It's typically made with egg mixed with fish or shrimp paste, which is then sweetened with sugar and mirin. The mixture gets cooked in a square or rectangular pan before being rolled in a bamboo mat, which gives Datemaki its signature ribbed texture on the outside. 

    How do you pronounce Datemaki?

    Datemaki is pronounced Da-té-ma-kee. You can sound the bold syllables out in the following words: Darwin, tennis, mark, kiwi.Datemaki is a traditional Japanese New Year food made by rolling egg in a sushi matt to give it its round shape and ridged edges.

    What is the symbolic significance of Datemaki?

    Although there are many different interpretations of Datemaki's symbolism, the most commonly held belief is that the rolled shape of Datemaki looks like a scroll. Since scrolls were historically used to record knowledge, the hope is that by eating Datemaki, you are ensuring a year full of learning and wisdom. 

    What is the difference between Datemaki and Tamagoyaki?

    Although both are rolled egg omelets, and they use similar ingredients, tamagoyaki is usually made on the stove in multiple thin layers. In contrast, Datemaki is made in the oven in a single layer (which is then rolled). Flavorwise, Datemaki is usually much sweeter and includes fish, whereas tamagoyaki may include some fish-based dashi, but typically does not include the fish itself. Finally, Datemaki is usually eaten for the New Year, whereas tamagoyaki is eaten all year round. That being said, Datemaki is equally delicious, and its fun shape makes it well suited for adding to bento box lunches. With a moist, fluffy texture and sweet and savory taste, Datemaki is a delicious Japanese New Year treat.

    How do you make Datemaki?

    Traditionally Datemaki is made with fish or shrimp that is ground into a paste using a mortar and pestle. This is combined with whole eggs, whipped egg whites, sugar, and seasonings to make a kind of batter. It's a lengthy laborious preparation, which is why most modern recipes for this dish use hanpen in place of the fish paste and whipped egg. 

    Hanpen is a type of surimi (fishcake) that's made with fish paste and mountain yams and whipped eggs, and although it tastes like most other fishcakes, it has a light, airy texture that's closer to meringue. This gives the egg it's flavor as well as lift making for a light, airy Datemaki. 

    To prepare it, I just add the hanpen and eggs to a blender, along with some sugar, mirin, and salt, and blend the mixture until smooth. The mirin not only lends sweetness to the egg, but it also gives the omelet the distinct caramel aroma of aged rice wine. The trick here is to find real mirin as most on the market are just alcohol with sugar and flavorings added. When looking for mirin, I usually try and find one that doesn't include any additives such as sugar, corn syrup, MSG, or salt. 

    It's also worth noting that one of the distinguishing features of Datemaki is that it is quite sweet, but I don't like it to be cloyingly so. This is why my version has a little less sugar than many recipes. If you want it even less sweet, you can cut back on the amount of sugar. 

    Once blended, the mixture should resemble a loose cake batter, and this gets poured into a parchment-lined baking pan and cooked in a relatively hot oven. Since ovens tend to vary in temperature and air circulation, cooking times may vary a bit, but the idea is to get a golden brown color on top without overcooking the egg. 

    It's tough getting the perfect balance of color and doneness, but I would recommend prioritizing getting the egg cooked right over getting a brown color on top. Datemaki is still delicious without the color, but overcooking it will make it dry and unpleasant to eat. You can test for doneness by inserting a toothpick into the center. If it comes out clean, the Datemaki is done. I usually start checking for doneness at the 9-minute mark, and in my convection oven, it's usually done by 10 minutes. 

    Once the egg is cooked, the Datemaki needs to be rolled and shaped using a bamboo makisu (sushi mat) while it is still hot. I usually let it cool off for about a minute, so it's cool enough to handle, but make sure it is still piping hot; otherwise, it will be difficult to roll without cracking the egg. 

    When you're done rolling the egg, a few rubber bands give the Datemaki a nice round shape, while compressing it to imprint the ribbed pattern of the bamboo onto the surface of the roll. This should then be wrapped in plastic wrap to keep the egg from drying out. A few hours in the fridge setts the shape of the roll, after which it can be unwrapped and sliced. 

    If you don't have a sushi mat, you should be able to get a similar effect by wrapping the roll in plastic wrap and then securing cylindrical objects such as chopsticks or pencils around the outside of the plastic using rubber bands.

    📖 Recipe

    Datemaki is a delicious Japanese rolled omelet traditionally eaten for New Year as part of Osechi Ryori. This easy Datemaki recipe comes together from just a handful of ingredients.

    Datemaki

    By: Marc Matsumoto
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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Yield 6 servings

    Equipment

    bamboo sushi mat
    8-inch square baking pan

    Units

    Ingredients 

    • 90 grams hanpen (torn up)
    • 5 large eggs (50 grams eggs)
    • 2 tablespoons mirin
    • 2 tablespoon evaporated cane sugar
    • ⅛ teaspoon salt

    Instructions

    • Put the oven rack in the middle position and preheat the oven to 375 degrees F (190 C).
    • Soak a makisu (bamboo sushi mat) in water.
      Soaking bamboo mat used to shape the Datemaki in water.
    • Line an 8-inch square baking pan with parchment paper.
      Square baking pan lined with parchment paper for making Datemaki.
    • Add the hanpen, eggs, mirin, sugar, and salt to a blender and puree until smooth.
      Hanpen and egg in a blender.
    • Pour the mixture into the prepared pan and place it in the oven.
      Datemaki batter being poured into prepared baking pan.
    • Bake for 10-12 minutes or until a toothpick inserted into the center of the egg comes out clean.
      Baked datemaki, Japanese sweet rolled omelette.
    • When it's done, let the Datemaki cool for a minute or two. It should be cool enough to handle, but still hot.
    • Remove the parchment paper and place the egg on onto the bumpy side of the damp bamboo mat.
      Rolling Datemaki using a makisu.
    • Starting slowly, roll the egg up using the matt.
      Rolling Datemaki using bamboo matt.
    • Wrap rubber bands around the matt to compress the Datemaki and hold its round shape.
      Compressing the rolled Datemaki using rubber bands.
    • Wrap the whole roll in plastic wrap and let it rest in the fridge for at least 2 hours, or as long as overnight.
      Datemaki rolled in bamboo matt wrapped in plastic.
    • Unwrap the Datemaki and slice it up into 10-12 slices.
      Slicing Datemaki.
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    Nutrition

    Calories 106kcalCarbohydrates 9gProtein 7gFat 4gSaturated Fat 1gCholesterol 177mgSodium 243mgPotassium 65mgFiber 1gSugar 6gVitamin A 255IUCalcium 26mgIron 1mg

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    1. Veronica says

      December 24, 2021 at 2:17 am

      I can't find any hanpen . Do you have any suggestions for substitutions?

      Reply
      • Marc Matsumoto says

        December 24, 2021 at 9:13 am

        Hi Veronica, it significantly changes the preparation for the dish, but you can also make this by separating the eggs and making a meringue with the whites. Then you beat the yolks and seasonings together with pureed fish or shrimp paste that's been passed through a tamis. Then the meringue gets folded into the fish/shrimp mixture.

        Reply

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