For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette)

For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette)

This is our family's standard date-maki. It's fluffy and moist!

Ingredients: 4 servings

180 g
8, large
Dashi stock
4 tablespoons
Raw cane sugar
7 tablespoons
1 tablespoon
1 tablespoon
Usukuchi soy sauce
1 teaspoon


1. Preheat the oven to 180℃. Combine the eggs and sugar and whip with a hand mixer until thick.
2. In a separate bowl, combine the hanpen and other seasoning ingredients, and whip until creamy.
3. Gently fold together the mixtures from Step 1 and Step 2, pour onto a baking tray, then use a bench scraper or similar tool to even the surface. Bake for about 15 minutes until golden brown.
4. When finished, transfer to a thick-slat bamboo sushi mat, then, using a long knife, cut shallow lines, every 2 cm, along the surface of the cake.
5. Starting from the end closest to you, roll the sushi mat tightly, lifting it as you roll. Wrap in plastic wrap for a moist result.
6. Cool, slice into your desired thickness, then serve!
7. I used this recipe for my osechi box in 2013. (See Recipe ID: 2435235)

Story Behind this Recipe

Since everyone in my family loves date-maki, I always make it.
I've made it with different ingredients, but this method of whipping the egg and hanpen separately received rave reviews.