I do not need to tell you how much tamagoyaki/Japanese Omelette and Maki/Rolls are popular, do I?LOL
Now, many of you have seen and wondered how to make those Tamagoyaki Rolls? Their real name is “Date maki/伊達巻.
There are cheap and dubious varieties abounding, and frankly speaking, I would recommend everyone to make their own than buy cheap “junk food”-style ones ready-made at supermarkets, so here is a simple and deicious recipe.
It also has the advantage to be very healthy and become a full full meal with a salad!
-White fish or shrimp (without skin, shell or bones!): 100 g
-Sugar: 3 tablespoons
-Mirin/sweet sake: 3 tablespoons
-Soy sauce: half a tablespoon
-This time shrimps were used. I repeat: do not forget to take of heads and shells!
-In a blender/mixer drop 2 eggs (without the shells!LOL), the sugar, mirin and soy sauce. Blend for 30 seconds.
Add the remaining 3 eggs (without the shells! I told ya, dinya?) and blend for 30 more seconds.
-Line the bottom of 20×26 cm rectangular mold with a sheet of cooking paper. This should result in an approximately 7 mm thick omelette.
-Bake in oven at 200 degrees Celsius for 25 minutes.
The surface of the omelette should attain a nice even brown colour.
-Roll the omelette with a sushi roll bamboo sheet.
The brown surface should on the outside, meaning that you should lay the omelette on the bamboo sheet upside down.
Do this while the omelette is hot.
Don’t wait for it to cool down!
-Roll the omelette tight and bind the whole with a string or rubber band.
-Wait at least for 30~40 minutes for the egg roll to cool down completely.
Cut and serve!
DATEMAKI SAMPLE PICS:
-Simple is best?
-Combined in O-Sechi New Year Bento
-Combined with sushi
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16 thoughts on “Japanese Cuisine: Datemaki/Tamagoyaki Roll”
I assume you put the shrimps inside when you blended everything together? I do not see them again except at the beginning in the ingredients list…is to give the fishy taste…i like the idea of not using the fishcake which has gluten I think and we are gluten free now…
Dear Friend, the shrimp are first mashed inside a pestle and mixed with the eggs little by little for a consistent paste!
actually when I looked at photos I saw the shrimps in, but initially I just read instructions…i will make this for my partner new year family dinner. tks
Hey dear Robert,
CONGRATS…..I will try the tamagoyaki roll you shared here 🙂 Simple is good. Love this definitely!
Thank you so much for the congratulations!
I agree. Simple is the best.
We are of one mind, aren’t we?
These are beautiful I wish I could all these like you can
I’m sure you would master them quickly!
Brilliant! I’ll be trying this toda for bento tomorrow!
I’m sure you7ll succeed in making something scrumptious!
A-ha — so that’s how you get them rolled. I wondered about that. Luckily I have myself a sushi mat so I’m going to try this.
Easy, isnt it!
Don’t forget to notify me when you write about it!
Great recipe, I’ll try it out sometime soon 😀
More egg recipes coming!