How to Make Ultimate For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette)

For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette).

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, for osechi cake-like fluffy date-maki (rolled fishcake omelette). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette) is one of the most popular of current trending meals in the world. It's easy, it is quick, it tastes delicious. It is appreciated by millions every day. For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette) is something which I've loved my entire life. They're fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook for osechi cake-like fluffy date-maki (rolled fishcake omelette) using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette):

1. {Prepare of Hanpen.
2. {Make ready of Egg.
3. {Take of Dashi stock.
4. {Make ready of Raw cane sugar.
5. {Make ready of Mirin.
6. {Get of Sake.
7. {Take of Usukuchi soy sauce.

Instructions to make For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette):

1. Preheat the oven to 180℃. Combine the eggs and sugar and whip with a hand mixer until thick..
2. In a separate bowl, combine the hanpen and other seasoning ingredients, and whip until creamy..
3. Gently fold together the mixtures from Step 1 and Step 2, pour onto a baking tray, then use a bench scraper or similar tool to even the surface. Bake for about 15 minutes until golden brown..
4. When finished, transfer to a thick-slat bamboo sushi mat, then, using a long knife, cut shallow lines, every 2 cm, along the surface of the cake..
5. Starting from the end closest to you, roll the sushi mat tightly, lifting it as you roll. Wrap in plastic wrap for a moist result..
6. Cool, slice into your desired thickness, then serve!.
7. I used this recipe for my osechi box in 2013. (See.

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