Partially sliced *datemaki* sitting on a traditional bamboo rolling mat, or *oni sudare*.

In Japanese tradition, the first days of each New Year lay the foundation for the months to follow. It’s a time for ambitious resolutions, joyous gatherings and – of course – extravagant meals.

Among the many foods that fall under the umbrella of Japanese cuisine, osechi-ryōri is by far the most essential to a New Year celebration. Whether store-bought or homemade, osechi comes as a set of small dishes arranged in tiered boxes known as jūbako. And, although there is no explicit checklist for what goes inside, some foods inevitably take precedence over others. Datemaki is one such dish.

What Is Datemaki?

Datemaki is a sweet rolled omelette named for its elegant folds that are said to resemble a traditional wide kimono sash (or datejime). The flavor, while similar to that of tamagoyaki, is slightly more complex due to the addition of hanpen, a mild fish cake that is mixed into the egg before cooking. It’s a dish that works great as part of osechi or as a simple hors d'oeuvre, and one that’s both quick to make and sure to please.

We particularly love this datemaki recipe from Shihoko Ura of Chopstick Chronicles. Read on to make your own delicious datemaki at home.

The porous texture of the bamboo rolling mat is visible here.

Tools/Equipment

A bamboo rolling mat (oni sudare)

A food processor (or whisk*)

Ingredients

6 large eggs

2 hanpen fish cakes

2 tbsp sugar

1 tbsp honey

1 tbsp mirin

1 tbsp dashi

1 tsp sake

1 tsp light (usukuchi) soy sauce

To Prep

Preheat your oven to 350°F.
Line a 12” x 12” baking tray with parchment paper.

Datemaki is often served in a thoughtful, even ornamental style.

To Make the Egg Mixture

Cut the hanpen into small cubes and add them to the food processor.
Add all other ingredients and blend for between 30 seconds and 1 minute.
Allow the mixture to settle until no large bubbles are visible.
Pour the mixture into the lined baking tray and bake for 20 minutes.

After Baking

Remove the tray from the oven and, while the mixture is still hot, place the rolling mat (flat side up) on top of the egg mixture.
With one hand on the bamboo mat and one on the parchment paper, quickly and carefully flip the omelette over onto the mat.
Gently remove the parchment paper and score the omelette with a sharp knife, starting from one edge and scoring at intervals of about half an inch. This will ensure that it rolls cleanly without breaking.
Roll the bamboo mat and egg mixture into a cylinder and secure rubber bands around both ends to help it hold its shape. Allow the rolled mat and omelette to stand upright to cool before wrapping it with plastic wrap. Refrigerate for at least four hours, but preferably overnight.
Remove the plastic wrap and bamboo mat, then cut the rolled omelette into slices about 3/4” thick. Serve and enjoy!

* You can use a whisk in place of a food processor. To do so, break up the fish cakes in their packaging before whisking them together with the eggs in a large mixing bowl, adding one egg at a time. Once mixed, add the seasonings and whisk again before pouring the mixture into your baking tray.

Source: Sweet Rolled Omelette (Datemaki) - Chopstick Chronicles

Dining on Datemaki, A Picturesque Japanese Omelette