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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.
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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.
Course Appetizer
Cuisine Japanese
Keyword omelet, omelette, osechi, osechi ryori
Level Beginner
Main Ingredient Egg, Fish
Diet Dairy-Free, Gluten-Free, Pescatarian
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Calories 97kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 90 grams hanpen (torn up)
  • 5 large eggs (50 grams eggs)
  • 2 tablespoons mirin
  • 2 tablespoon evaporated cane sugar
  • ⅛ teaspoon salt
Grams + US Cups - US Standard

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 90 grams hanpen, 5 large eggs, 2 tablespoons mirin, 2 tablespoon evaporated cane sugar, and ⅛ teaspoon salt to a blender and puree until smooth.
    90 grams hanpen, 5 large eggs, 2 tablespoons mirin, 2 tablespoon evaporated cane sugar, ⅛ teaspoon salt
    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 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.

Video

Nutrition

Calories: 97kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 235mg | Potassium: 59mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 225IU | Calcium: 23mg | Iron: 1mg