A Japanese dish ‘Datemaki’ is often prepared for the New Year celebration. It is basically a rolled Omelette. Fish OR Prawn paste is mixed with Eggs. Even though it is a savoury dish, ‘Datemaki’ is usually seasoned with a lot of Sugar. Store-bought ones are too sweet for me. My recipe is not too sweet. The egg mixture is usually cooked in a square frying pan, but my square pan is far too small. So, I bake it in the oven.


2 to 4 Servings
*Note: Use 20cm Square Cake Tin


4 large Eggs *at room temperature
100 to 120g Prawns OR White Fish Fillets
2 tablespoons Sake (Rice Wine)
2 tablespoon Sugar *If you reduce the amount of Sugar, the omelette won’t get browned in this method
1 pinch Salt
1/2 teaspoon Soy Sauce *lighter colour Soy Sauce preferred

  1. Preheat oven to 220°C. Line the base and sides of a 20cm Square Cake Tin with baking paper.
  2. Clean the Prawns (OR remove the skin and bones from White Fish Fillet), and cut into small pieces. Place all ingredients into a blender or food processor, and blend until smooth.
  3. Pour the mixture into the prepared tin and bake for 15 to 20 minutes or until the top is browned. *Note: Oven-baking method doesn’t brown the top evenly. Do not over bake it.
  4. Wet ‘Makisu’ (bamboo mat) with water, dry with tea towel, then place it on a flat surface. Carefully place the omelette on it with browned side facing down, peel the baking paper, then tightly roll it up.
  5. *Note: If you use a smaller size cake tin, the omelette would be thicker, and it would be difficult to roll up. Make some shallow horizontal cuts on the omelette, that would make rolling easier.
  6. Secure the rolled mat with string or rubber bands, and allow to cool completely. *Note: I used a bamboo mat called ‘Onisudare’ that is made with triangular rods. Sushi bamboo mat is good enough.