How to make datemaki 〜Miki’s Kitchen〜

fish paste

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option while canned tuna is a more affordable protein.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness while brown sugar can be a cost-effective substitute.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity while white wine can mimic mirin's sweetness.

dashi

🥗Healthier: vegetable broth

💰Cheaper: water with soy sauce

Vegetable broth maintains flavor while water with soy sauce is a budget-friendly option.

Crack eggs into a blender.

Tear hampan and add it to the blender.

Add sugar, honey, sake, soy sauce, and a pinch of salt to the blender.

Mix well until smooth.

Strain the mixture.

Heat a pan on medium heat and add vegetable oil.

Turn off the heat and place the pan on a wet towel to cool it.

Heat the pan on low heat and pour the mixture into it.

Cover the pan with a lid and heat on low for about 10 minutes.

Check the omelette; when the bottom side is golden brown, turn off the heat and transfer it to a plate.

Fry the opposite side for one minute.

Turn off the heat and move the omelette to a cutting board.

Cut both ends of the omelette.

Cover the omelette with a makisu (bamboo mat).

Score the skin of the omelette about two centimeters into bars for easier rolling.

Roll the omelette from the front side to keep its shape.

Put a rubber band around the makisu and curl it while it cools.

Remove the rubber band and makisu after cooling.

Slice the rolled omelette and serve on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens