Datemaki Recipe

Ingredients

• 99 g (3.5 oz)hanpen (white fish cake)
• 4eggs
• 25 g (2 Tbsp)sugar
• 15 ml (1 Tbsp)mirin
• 1.5 g (1/4 tsp)salt

Instructions

1. 1

   Cut the hanpen

   Cut the hanpen into small pieces.

2. 2

   Blend the mixture

   Put all the ingredients in a food processor and blend until smooth.

3. 3

   Cook the eggs

   Heat an oiled tamagoyaki pan. Pour in the egg mixture, turn the heat to low, cover the pan with aluminium foil and cook for about 15 minutes, or until cooked through.

4. 4

   Roll and cool

   Transfer the cooked mixture to a sushi mat and roll it up. Secure the mat with rubber bands to keep it closed, then leave it until completely cool.

What is datemaki?

Datemaki is a Japanese rolled omelette often included in Osechi, the assortment of foods prepared for New Year celebrations. It is sweetened and enriched with hanpen, a soft fish cake that gives the eggs a tender, slightly springy texture.

This version uses a food processor to combine the ingredients before cooking them in a rectangular tamagoyaki pan. Rolling the cooked mixture while it is still warm helps give it its familiar ridged shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 9g protein, 9g carbs, 5g fat.

The eggs and hanpen provide most of the protein, while the sugar and mirin supply most of the carbohydrates; the eggs contribute most of the fat. Serve a slice with vegetables and a source of whole-grain carbohydrates to make a more balanced plate.

Why use hanpen?

Soft texture: Hanpen blends into the eggs and makes the finished roll tender rather than dense. Cutting it into small pieces first helps the mixture become smooth.

Mild flavour: The white fish cake has a gentle taste that works with the eggs, sugar and mirin without overpowering them.

Getting a smooth mixture

Blend thoroughly: Process the hanpen with all the other ingredients until no noticeable pieces remain. A smooth mixture cooks more evenly and is easier to roll.

Check the sides: If ingredients cling to the food processor bowl, pause and scrape them down before blending again.

Cooking gently

Low heat: Once the mixture is in the oiled pan, reduce the heat and cover it with foil as directed. Gentle cooking helps the centre set without over-browning the base.

Doneness: Cook for about 15 minutes, checking that the mixture is cooked through before taking it from the pan. Pan size and heat can affect the timing.

Rolling and cooling

Warm roll: Put the cooked mixture on the sushi mat and roll it up while it is still warm enough to shape. Secure the mat with rubber bands so the roll stays in place as it cools.

Full cooling: Leave the roll wrapped until completely cool before opening the mat. This allows it to hold its shape for slicing.

Serving datemaki

Slice the cooled roll into rounds and serve it as part of an Osechi spread or alongside other Japanese dishes. Its gentle sweetness also pairs well with savoury, lightly seasoned accompaniments.

Recipe notes & tips

• Cut the hanpen into small pieces before blending for a smoother mixture.
• Use an even layer of oil in the pan to help the egg mixture release.
• Keep the heat low while the mixture cooks under the foil.
• Secure the sushi mat firmly with rubber bands while the roll cools.
• Wait until the roll is completely cool before unwrapping and slicing.

Variations

• Less sweet: Reduce the sugar slightly for a subtler sweetness.
• More pronounced sweetness: Add a little sugar to suit your taste.
• Extra seasoning: Adjust the salt to taste, keeping in mind that hanpen can already be seasoned.
• No tamagoyaki pan: Use a small rectangular or square pan that can hold the mixture in an even layer.
• Neater slices: Chill the cooled roll briefly before cutting it into rounds.

Common mistakes to avoid

• Large hanpen pieces: They can leave lumps; cut the fish cake small before blending.
• Uneven blending: Stop to scrape down the food processor bowl, then blend until smooth.
• High heat: The base may brown before the centre cooks; keep the heat low.
• Uncovered cooking: The surface may cook unevenly; cover the pan with aluminium foil.
• Unrolling too soon: The shape may loosen; keep the mat secured until the roll is completely cool.

How to store

Keep the cooled datemaki in an airtight container in the fridge and eat within 2 days. Serve chilled or let it come closer to room temperature; if reheating, warm slices gently so they do not dry out.

Frequently asked questions