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Honey Datemaki Rolled Omelet For Osechi Recipe

Honey Datemaki Rolled Omelet for Osechi Recipe
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Serving : 1
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Prepare the ingredients before making Honey Datemaki Rolled Omelet for Osechi in your home. Then, follow these steps below to serve Honey Datemaki Rolled Omelet for Osechi for your family or friends.

Ingredients: Honey Datemaki Rolled Omelet for Osechi

  • 4 Eggs
  • 1 Hanpen
  • 40 grams Honey
  • 1 tbsp Mirin
  • 1 large pinch Salt
  • 1/3 tsp Soy sauce
  • 2 tbsp Dashi stock

How to Make Honey Datemaki Rolled Omelet for Osechi

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Honey Datemaki Rolled Omelet for Osechi in your home by yourself.

    Step 1
  • Put all the ingredients in a food processor or blender, and puree thoroughly. Pour this mixture in a mold lined with parchment paper.
  • Step 2
  • Bake in a preheated 200°C oven for 10 minutes. Lower the temperature to 180°C, and bake for another 10 minutes or until browned.
  • Step 3
  • Place the cooked 'cake' on an oni-sudare (bamboo mat made from wide bamboo sticks) with the browned side down. Peel off the kitchen parchment paper and roll up the 'cake.' Or use a regular sushi rolling mate.
  • Step 4
  • Secure the bamboo mat in 4 places with elastic bands. Leave until it has cooled down completely (about 3 hours), and it's done. To keep the datemaki, wrap up in plastic and refrigerate. It tastes better chilled.
  • Step 5
  • I don't use a square mold often enough to justify buying one, so I make my own. Make a 21 to 22 cm square mold using an opened up milk carton. Secure with staples, and cover the surface with aluminum foil.
  • Step 6
  • To open up the milk carton, don't use scissors but instead carefully peel apart the glued parts. This way you'll end up with a piece big enough to make a box with as shown in Step 5.
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