• Serves 1
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Try a great example of osechi ryori, or New Year's food, with this Datemaki recipe. Made using eggs and a type of Japanese fishcake known as hanpen, these savoury bites are similar to tamagoyaki Japanese omelette but a little bit more flavoursome and special. Although normally only enjoyed during the new year, datemaki is a tasty addition to the bento box or light dinner dish for any time of year.


100g of hanpen fish cake, cut into small squares
4 large eggs
2 tbsp mirin
1 tbsp sake
1 tbsp sugar
1 tbsp honey
1 tsp soy sauce
pinch of sea salt

How To Prepare

  1. First up, pre heat the oven to 200C and line your casserole dish with parchment paper.

  2. Break your eggs into a bowl and whisk thoroughly. Stir in the diced hanpen and add the sea salt.

  3. Add the mixture to a blender or food processor and blitz. Strain the mixture through a sieve, then pour into the casserole dish. Pop in the oven and bake for 20 minutes.

  4. Upon inspection, the mixture should be slightly brown on top. Extract the dish from the oven. Place the bamboo rolling mat on top of the dish and flip the datemaki onto the mat, taking care as it will be hot. Score the surface at regularly intervals to prevent breaking when rolling.

  5. The next step is to roll the bamboo mat, finally securing with rubber bands. Wrap the bamboo mat in cling film and set aside for two hours to ensure it keeps its shape.

  6. Return to the datemaki and carefully unravel the bamboo mat. It should now be a long cylindrical shape. Proceed to cut into approximately 2cm apart pieces. These beautiful little stars are now ready to enjoy.