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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, for osechi cake-like fluffy date-maki (rolled fishcake omelette). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette) is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette):

1. Take 180 grams Hanpen
2. Get 8 large Egg
3. Get 4 tbsp Dashi stock
4. Make ready 7 tbsp Raw cane sugar
5. Prepare 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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