Easiest Way to Prepare Speedy Datemaki (Fish Omelet Roll)

Hello everybody, it's John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite Datemaki (Fish Omelet Roll) . One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Datemaki (Fish Omelet Roll) , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Datemaki (Fish Omelet Roll) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Datemaki (Fish Omelet Roll) estimated approx 20 mins.

To get started with this recipe, we have to first prepare a few components. You can cook Datemaki (Fish Omelet Roll) using 6 ingredients and 10 steps. Here is how you can achieve that.

For me, Datemaki is one of the important components of Osechi (New Year boxed meal in Japan). It is also kids-friendly and good for bento lunch. For young kids, you may not want to use mirin which contains alcohol. If your child is more than 1 year old, you can use honey instead. If not, "mirin-like seasoning" should be better (which contains less than 1% alcohol).

Ingredients and spices that need to be Make ready to make Datemaki (Fish Omelet Roll) :

1. 100 g Hanpen (fish & yam surimi)
2. 2 eggs
3. 1/2 tbs mirin or honey
4. 1 tbs sugar
5. 1/2 tsp soy sauce
6. some vegetable oil

Steps to make to make Datemaki (Fish Omelet Roll)

1. Mix all the ingredients together with a blender except for the oil.
2. Spread the oil on a rectangle pan (for omelet) with kitchen paper and preheat on a low heat. Pour the dough into the pan and make the surface flat with a spatula.
3. Cover the pan with aluminum sheet and cook for 3 minutes on a low heat. Then remove from the heat and let it stand for about a minute.
4. Remove the covering and cook for three minutes on a low heat.
5. Turn the omelet over and cook for a couple of minutes on a low heat.
6. Place the omelet on a bamboo mat (makisu), with the brown side down. Curve slits in every 1.5cm with a knife.
7. Roll it and fix the bamboo mat with two rubber bands. Put the roll with the end of the roll down. Store in a fridge when cooled down.
8. I usually leave it over a night but you can eat a bit sooner, too. Slice and enjoy.
9. Decoration for kids.
10. Mirin-like seasoning（みりん風調味料）

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