Donna March 18, 2014 at 11:57 pm. Hi Jeff! Hi Kay! Carefully score the omelette ⅛ inch (3 mm) deep every ½ inch (a knife should be parallel to the bamboo sticks directions). If the top is not golden brown, switch to a broiler and broil for 2 minutes or until the surface is a golden brown color. It’s one Japanese holiday that I wish to be in Japan to celebrate. You can make it 2-3 days ahead of time. Arigato! I made my datemaki on Friday for Sunday. Tamago/egg sushi, shredded egg crepes over chirashi sushi, datemaki, tamagoyaki… love that sweet (not super sweet) flavor. Add the beaten egg and blend until smooth, about 1 to 1.5 minutes. https://www.thespruceeats.com/japanese-tamagoyaki-recipe-2031022 Preheat oven to 400 ºF (200 ºC). Although many datemaki recipes require dashi, I find it not necessary as hanpen is made of kombu dashi and it already adds a nice flavor to the omelette. I hope you like this recipe. If you don’t have Onisudare, you can use a regular bamboo mat to make Datemaki and it will still look pretty (see right picture below). Strain the egg mixture through a fine sieve to a clean bowl. New Year’s celebration was my favorite holiday growing up. Thank you for the recipe, it looks really good, Nami! Good suggestion, thank you. . Then pour the mixture back into the blender and strain one more time into the bowl. When it comes to room temperature, datemaki gets loose loose I think. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Hi Kimmi! Datemaki (伊達巻) is a sweet rolled omelette and a popular Japanese New Year’s foods (osechi ryori, 御節料理), typically served in a lacquered jubako (special square boxes similar to lunch box). Happy New Year Ina! https://www.food.com/recipe/tamago-yaki-sushi-omelette-119558 Gather all the ingredients. There’s Minamoto Kitchoan in SF too, but I haven’t had a chance to visit SF store yet. Of course, you can always add dashi if you like. Thanks! Hi Debbie! Recipe by Namiko Chen of Just One Cookbook. Osechi is seasoned stronger to keep it for several days (so that women in the family don’t need to cook on New Year’s Day etc). And thank you too, Nami, for telling me how the Japanese put sugar in their omelets. I’m ready to tackle more for next year’s event! Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. The main ingredients are eggs and sweet seasonings like mirin, honey and soy sauce, but the big difference is that datemaki includes a square white fish cake called hanpen. Shinnen Omedeto gozaimasu to you and family! Thank you for your tips, my readers and I appreciate your feedback! If you cannot find hanpen, you can substitute with white fish, scallop, or shrimp. Mmm, I can’t wait to try making this! You have probably seen or used Makisu (巻き簀), a bamboo mat, to roll sushi or stabilize the shape of Tamagoyaki. Required fields are marked *. Thanks! I didn’t know there is a cruise that goes from LA to Osaka! It’s the biggest celebration in Japan and I enjoyed family time and the feasting as well as receiving otoshidama (monetary gift) from all the adult family members and playing new year games. I could take it out of the fridge an hour or two before serving. I have written a cookbook “Off The Grid, What’s Cookin’?” which includes many JP recipes, especially mozuku – so delish. Your recipes are making our New Year’s dinner even better! Yes “vertically” so one side of round shape won’t be flat. Japanese girl friend and omelet, very sweet! Yes, we usually make osechi the night or 2 days before for some ingredients. Carefully flip the omelette and remove the parchment paper. After blending all the ingredients for the egg mixture, it is then baked until firm and nicely brown on the outside. . it’s hard to make it without planning. Hi Melissa! Oh Nami, these look beautiful! While we spend most of the days in the kitchen, men in the family do the cleaning inside and outside of the house and help run errands for any last-minute shopping. That is truly delicious, who would have thought?! When you say to keep the bamboo mat straight while cooling to maintain the round shape, do you mean to cool it standing up vertically? It tasted great! Sign up for the free Just One Cookbook newsletter delivered to your inbox! Hi Pamela! Bake at 400 ºF (200 ºC) for 20 minutes or until slightly brown on top. We use this slimy yam as “binding agent” not as a main ingredient. (はんぺん). You will also need parchment paper and a bamboo sushi mat. Feel free to use any of them in your blog if you can give me credit. I was thinking of making datemaki for New Year’s, but I probably need to make it the night before. I think it’s much easier to cut when it’s cold and tighten up. It’s a nice season to visit Japan during that time. Thanks for continuing to share osechi ryori with us — the dishes look so elegant, and I love the image you shared of everyone pitching in to help for New Year’s preparations. https://www.japancentre.com/en/recipes/20-tamagoyaki-japanese-omelette Have a great trip! . I hope you enjoy the recipe! Thank you for introducing your cookbook. Hi Karen! I'm Nami, a Japanese home cook based in San Francisco. Cook until omelet … Grandma, aunties, my mom, and I – all the women in the family – would start preparing the new year foods a few days prior to the New Year Day. Transfer the omelette from the baking dish to a working surface by lifting the parchment paper. I’ll edit my recipe later. Datemaki is similar to tamagoyaki. . I had many delicious mozuku dishes when I was visiting in Okinawa this past week. Thank you for the easy to follow recipe! I should check it out! Or as we say here, Hauoli Makahiki Hou!. Sweet rolled omelette made of egg and hanpen, typically served as part of osechi ryori during Japanese New Years celebration. My best wishes for a wonderful family New Year’s Eve, and a very happy 2014! How early can one make this before planning to serve? I wonder though, can you suggest a vegetarian substitute for the hanpen? Carefully remove the Datemaki from the bamboo mat. If you cannot find it, substitute with white fish (skinless/boneless), scallop or shrimp. I stored them in the fridge, still rolled up in the mats and wrapped in plastic. I’m glad you liked the taste! Now, let’s see about the issue. In Japan, … Made with egg and hanpen (fish cake), this sweet rolled omelette (Datemaki) is a delicious complement to your Osechi Ryori menu. And sorry to be such a pest all the time. I have a question. Editor’s Note: This post was originally published on Dec 26, 2013. In a blender or food processor, put the hanpen and Seasonings (2 Tbsp mirin, 1 Tbsp sake, 1 Tbsp sugar, 1 tsp honey, and ½ tsp soy sauce). You will also need parchment paper and a bamboo sushi mat. Hi I Have a question-if we substitute happen with white flesh, do we blend the fish raw, or cooked with the egg? Hanpen is made from grated Japanese yam (yamaimo) and surimi (Alaska Pollock), salt, and kombu dashi and it adds a unique texture to the egg omelette, like a soft fish cake. In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well. Happy New Year to you and your family. It was a success for a first time recipe and I will make it again next year, thanks! When I first saw the photo, I was wondering how you got those pretty indentations around the datemaki. Baked in the oven and rolled into a cylinder, this homemade Datemaki is simple enough to make from scratch for the festive season. You can store it in the refrigerator for 4-5 days. Thank you for trying this recipe! I kept him out of the kitchen so he wouldn’t see what I was making. Your email address will not be published. ox. Buy our best-selling e-cookbook for 33 more easy and simple recipes! It is such a treat to see how you grow and get better and better! I am not very good at cooking for many people. Hanpen (Fish Cake): You can find Hanpen in the refrigerated or frozen section of a Japanese grocery store. Heat a skillet over medium heat. You make it look so easy. It will shrink as it cools, sodon’t worry. So delicious! I’d really like to make this for the new year. We will need to roll the omelette while it’s hot. To make Datemaki for the New Year, this special bamboo mat called Onisudare (鬼簾, 鬼すだれ) is used as the deep notches leave zigzag marks on surfaces for a decorative purpose. P.S. Noriko March 25, 2014 at 11:08 pm. Please read my disclosure policy for details. Heat a tamagoyaki pan at over medium heat. Happy New Year! Hi PK! Hope you enjoy this recipe! I wrote Japanese Yam in the Note section, but I’m going to change it to Nagaimo or Yamaimo as it’s not regular yam. And how cute that you were hiding all the dishes you were cooking. This dish is by far my favorite dish among the new year foods and I look forward to eating it every year. The texture is slightly different than when hanpen is used, but it’s fairly close and much easier to find for me. We are looking forward to our visit, even for one day. Was it successful with Tofu? Thanks! Thanks for the inspiration, Nami! Pour egg mixture into skillet and stir with a fork. I am making the chicken meatballs this week and was thinking of making this with the excess tofu and wondered if anyone had already tried it. We use raw fish (or surimi). Please do not use my images without my permission. Design by. Japanese kitchens go through a lot of eggs, and mine is no exception. I wish I had checked out this recipe before we went so I could pick up some fish cake. In Japan, we use a special bamboo mat with thicker bamboo strips called Oni-Sudare, which givesbig ridges/indentations to datemaki. xD I need to learn some trick and tips from you! When I was small, my family used to spend the winter break in my grandparents’ home in Osaka so that we can celebrate New Year’s Day with all the family members. Tamagoyaki is slightly sweet and seasoned with soy sauce, mirin, and dashi stock. The only thing I realized I need to be more careful with next time is to not make the slits of the datemaki too deep right before rolling it (#8 of instructions). When he came to the New Year’s table, he patted his heart and said, “I am in Japan!.” Thank you, Nami-san!!! My Japanese Sister-in-law introduced me to this food and I love it. ©2020 Just One Cookbook, All Rights Reserved. (That plastic wrap end- twisting technique is what i use when I make poached chicken or seafood ‘sausages’, for making the roll both tight and watertight. Or frozen section of a Japanese wagashi store called Minamoto Kitchoan in SF too,,. Year, thanks osechi the night before be in Japan, … https: Japanese! Love the choices you make for the recipe recips you cover visit Japan during that time the classic! Round shape won ’ t see what I was thinking of making datemaki for New Year ’ s more sticky! Hear that you and your family enjoy a wonderful family New Year foods and I ’ ll just add little! At 400 ºF ( 200 ºC ) for 20 minutes or until slightly brown on the counter the! Before the New Year shape of tamagoyaki question is: should I have a we... 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