( white fish cake )
Salt to taste
TRADITIONAL JAPANESE RECIPE: Datemaki (伊達巻) is a sweet rolled omelette and a popular Japanese New Year’s foods (osechi ryori, 御節料理), typically served in a lacquered jubako (special square boxes similar to lunch box). This dish is by far my favorite dish among the new year foods and I look forward to eating it every year.
Datemaki is similar to tamagoyaki. The main ingredients are eggs and sweet seasonings like mirin, honey and soy sauce, but the big difference is that datemaki includes a square white fish cake called hanpen. (はんぺん).
Datemaki uses fish cake called Hanpen. Hanpen (半片) is a white, square, triangle or round surimi product (fish or meat paste) with a soft, mild taste.
It is believed to have been invented during the Edo period in Japan by a chef, Hanpei (半平) of Suruga, and the dish is named after him.
Another theory suggests that because it is triangle shaped and appears to have been cut in half from a square, it is a half (半 han) piece (片 pen).
It can be eaten as an ingredient in oden or soup. It can also be fried or broiled.
In Shizuoka Prefecture, whole sardines are used, and the resulting product has a bluish-gray color. This is called kuro hanpen (黒はんぺん), literally "black hanpen".
Hanpen is made from grated-Japanese mountain yam, surimied-Alaska pollock, salt, seaweed-stock (kombu-dashi).
It is the crucial ingredient, so we hope you can find it.
|Skill Level:||Time: 60 Minutes|
|Price:||Serves: 4 People|
01 - Cut Hanpen into small pieces.
02 - Now, put all the ingredients in a food processor and mix until smooth.
03 - Heat a Tamagoyaki pan with Oil. Pour in the Egg mixture and adjust the heat to low, cover wiht a lid ( always avoid cooking with aluminum foil ), and cook about 15 minutes or until cooked through.
04 - Place it on a sushi mat and roll.
05 - Tie the mat to prevent it from unrolling, and leave it until completely cool. Serve.
- If Egg Cake doesn’t have a perfect shape in the pan, don't worry, rolling and cooling it in the mat will correct all the problems.
|Written by: Uncut Recipes||Disclaimer|
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