Mash the hanpen. I used a blender. You can also use a hand mixer or squeeze them to pulp with your hands.
Add the salt, sugar, and 1 egg and mix.
Add the sake, soy sauce, and the remaining 2 eggs, mix until smooth, heat oil in a frying pan, pour in batter, then spread it out evenly with a paper towel.
Cover with lid and bake for 10 to 15 minutes on very low heat.
When it rises, touch the top surface; if it is not raw, then it's ready! It's also ready when it moves when you agitate the pan!
Layer a piece of aluminum foil over a sushi mat, place the baked egg on top, then roll it in the foil like a futomaki roll.
Is this how it came out?? Be sure to cover both ends.
Roll it in the sushi mat, evenly place 3 rubber bands around the roll, cool, then it's ready! All you have to do now is slice it up and arrange it in your jyubako (stacked boxes used for osechi-ryori).
Story Behind this Recipe
I forgot to teach my beloved daughter how to make this while she was in Japan! It's so easy, so be sure to remember it!
There's no need for dashi soup stock. The hanpen fishcake produces enough flavor. Use your favorite type of salt.