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
- Preheat oven to 220°C. Line the base and sides of a 20cm Square Cake Tin with baking paper.
- 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.
- 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.
- 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.
- *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.
- 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.
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