Beautifully Rolled Moist Date-maki (Rolled Fishcake Omelette)

Beautifully Rolled Moist Date-maki (Rolled Fishcake Omelette)

Moist and juicy, without the heavy sweetness of the store-bought variety.
The combination of honey and soy sauce result in a perfect color and aroma.
There's a trick to this perfect rolled form!

Ingredients: 1 18-cm square roll

2 (55 g x 2)
Dashi (Japanese soup stock) (or 1 tablespoon water + 2 pinches dashi stock granules)
1 tablespoon
1 and 1/2 tablespoon
2 tablespoons
1 tablespoon
Soy sauce
1 teaspoon


1. Preheat the oven to 180℃. Layer the cake pan with parchment paper.
2. Combine the ingredients and blend in a mixer until smooth.
3. Pour the batter into the cake pan through a tea strainer or fine-mesh sieve, and bake for 15 minutes at 180℃.
4. If you prefer a browner finish, bake 3 to 5 minutes longer at a higher temperature (about 230℃).
5. Pierce with a skewer to test whether it is finished baking. When finished, cool in cake pan.
6. To make a perfectly rolled form, diagonally slice the last 2 cm of both ends.
7. To make rolling easier, make shallow horizontal line cuts every 2 to 3 cm along the surface of the cake.
8. Quickly roll the cake up very loosely, hold in the rolled position for about 20 seconds to "break in" the cake, unroll, then roll tightly.
9. Evenly place 5 rubber bands around the roll, stand it up in a cup and let it sit a while.
10. Wrap in a vinyl bag or plastic wrap and store in the refrigerator. Slice to desired thickness, transfer to a serving dish and serve.

Story Behind this Recipe

I usually just wing it when I make date-maki, but this time, it turned out super delicious, so I'm posting the recipe here.