Step-by-Step Guide to Make Super Quick Honey Datemaki Rolled Omelet for Osechi

Honey Datemaki Rolled Omelet for Osechi Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Great recipe for Honey Datemaki Rolled Omelet for Osechi. I adjusted the ingredients little by little to get to this recipe.

Here is the best “Honey Datemaki Rolled Omelet for Osechi” recipe we have found until now. This will be smell and look delicious.

Ingredients of Honey Datemaki Rolled Omelet for Osechi

1. You need 4 of Eggs.
2. Make ready 1 of Hanpen.
3. Take 40 grams of Honey.
4. You need 1 tbsp of Mirin.
5. Take 1 large of pinch Salt.
6. Prepare 1/3 tsp of Soy sauce.
7. You need 2 tbsp of Dashi stock.

Cool the omelet to room temperature then in the fridge for a few hours or longer.Remove the mat and cut the omelet crosswise into ½ inch slices.Datemaki (Sweet Rolled Omelet) - Video Recipe Datemaki is one of the dishes I cook for our Osechi-Ryori (traditional Japanese New Year's food eaten during the first three days of the New Year).But it is also great for bento :) It looks like Tamagoyaki (rolled omelet) but the texture is fluffier and tastes bit sweeter.

Honey Datemaki Rolled Omelet for Osechi step by step

1. Put all the ingredients in a food processor or blender, and puree thoroughly. Pour this mixture in a mold lined with parchment paper..
2. Bake in a preheated 200°C oven for 10 minutes. Lower the temperature to 180°C, and bake for another 10 minutes or until browned..
3. Place the cooked 'cake' on an oni-sudare (bamboo mat made from wide bamboo sticks) with the browned side down. Peel off the kitchen parchment paper and roll up the 'cake.' Or use a regular sushi rolling mate..
4. Secure the bamboo mat in 4 places with elastic bands. Leave until it has cooled down completely (about 3 hours), and it's done. To keep the datemaki, wrap up in plastic and refrigerate. It tastes better chilled..
5. I don't use a square mold often enough to justify buying one, so I make my own. Make a 21 to 22 cm square mold using an opened up milk carton. Secure with staples, and cover the surface with aluminum foil..
6. To open up the milk carton, don't use scissors but instead carefully peel apart the glued parts. This way you'll end up with a piece big enough to make a box with as shown in Step 5..

It's typically made with egg mixed with fish or shrimp paste, which is then sweetened with sugar and mirin.With a paring knife, score a few shallow lines along the bottom of the omelet, about an inch from the edge.Then roll up the omelet with the sushi mat tightly and secure the roll with a few rubber bands.

Look from the side and place the egg roll closed side down, or leave it standing vertically.Datemaki (伊達巻き) / Sweet Rolled Omelet.Since its rolled shape looks like "巻物 (Makimono)"; a hand scroll, it symbolizes a wish to enhance our knowledge.Kobumaki (昆布巻き) / Rolled Kelp with Fish.Kobu is seaweed or sea kelp, and Kobumaki is rolled kelp with fish in it.