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Valutato da 36 persone
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Scoprite un piatto tipico di capodanno, o osechi ryori, seguendo questa ricetta per il datemaki. Questo piatto è a base di uova e tortini di pesce giapponesi hanpen ed è molto simile al tamagoyaki, ma è più saporito e un po' più speciale. Nonostante venga solitamente preparato per capodanno, il datemaki è perfetto per essere aggiunto al bento o come parte di una cena leggera in qualsiasi periodo dell'anno.


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


  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.