For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette)
For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette)

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, for osechi cake-like fluffy date-maki (rolled fishcake omelette). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette) is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook for osechi cake-like fluffy date-maki (rolled fishcake omelette) using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette):
  1. Prepare 180 grams Hanpen
  2. Take 8 large Egg
  3. Take 4 tbsp Dashi stock
  4. Take 7 tbsp Raw cane sugar
  5. Make ready 1 tbsp Mirin
  6. Make ready 1 tbsp Sake
  7. Get 1 tsp Usukuchi soy sauce
Steps to make For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette):
  1. Preheat the oven to 180℃. Combine the eggs and sugar and whip with a hand mixer until thick.
  2. In a separate bowl, combine the hanpen and other seasoning ingredients, and whip until creamy.
  3. Gently fold together the mixtures from Step 1 and Step 2, pour onto a baking tray, then use a bench scraper or similar tool to even the surface. Bake for about 15 minutes until golden brown.
  4. When finished, transfer to a thick-slat bamboo sushi mat, then, using a long knife, cut shallow lines, every 2 cm, along the surface of the cake.
  5. Starting from the end closest to you, roll the sushi mat tightly, lifting it as you roll. Wrap in plastic wrap for a moist result.
  6. Cool, slice into your desired thickness, then serve!
  7. I used this recipe for my osechi box in 2013. (See

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