Datemaki 伊達巻き~ a Sweet Rolled Omelette mixed with fish paste or mashed shrimp ~

Datemaki, one of the popular dishes of Japanese new year’s feast.
Datemaki, one of the popular dishes of Japanese new year’s feast.

“Datemaki” is an essential dish of Osechi-ryori (Japanese new year’s feast). “Datemaki” is one of the popular dishes for Japanese people.

Would you like to try to cook this fluffy and moist Japanese omelette? Look at the spiral pattern of the cut surface. Isn’t it cute? This is the easy recipe which you can cook with a frying pan.

“Datemaki” like a roll cake shape is made from “Surimi” (pasted fish and shrimp) and eggs . When you cook it at home, you can use “hanpen” instead of surimi, which way is much easier than making surimi.

*Hanpen is a white, square shaped fish cake. It’s mainly made from minced white fish. Mixed and boiled with egg white and Japanese yam.

伊達巻きは日本のおせち料理には欠かせない、人気のある一品です。

しっとりフワフワで、渦巻き状の切り口が可愛らしい卵料理を作ってみませんか。フライパンで気軽に作れるレシピです。

白身魚やエビのすり身に溶き卵と出汁を加えて混ぜたものに、調味料を加えて焼き上げた料理で、見た目はロールケーキやオムレツに似ています。家庭で作る場合には、すり身の代わりに「はんぺん」で代用すると簡単に作れます。

はんぺんとは主に白身魚に山芋でできた練り製品です。(海外では手に入りにくいかもしれませんね)

Ingredients (4 servings) 材料(4人分)

4 eggs
100g of Hanpen
2 tablespoons of sugar
1 tablespoon of mirin
1 teaspoon of soy sauce
a pinch of salt
1 teaspoon of instant broth granules
卵 4個
はんぺん 1枚(100g)
砂糖 大さじ2
みりん 大さじ1
醤油 小さじ1
塩 ひとつまみ
顆粒だし 小さじ1
These are main ingredients of Datemaki. (eggs and hanpen)
These are main ingredients of Datemaki. (eggs and hanpen)

Directions 作り方

Directions (English)

1Cut the ingredients.

Cut hanpen into small pieces.

Cut hanpen into small pieces.
Cut hanpen into small pieces.

2Stir the ingredients with a food processor.

Put the egg, hanpen and seasonings into a food processor (or a mixer).

Turn on the switch and stir a mixture until they get smooth and creamy for about a minute.

Put the eggs, hanpen and seasonings into a food processor. (Step 2)
[Before] Put the eggs, hanpen and seasonings into a food processor.
Stir a mixture until they get smooth and creamy. (Step 2)
[After] Stir a mixture until they get smooth and creamy.

3Bake the mixture with a frying pan.

Put some oil in a frying pan and heat it on medium heat.

Then put it on the wet dish towel to cool it a little.

Put the frying pan on the stove again and pour the mixture (Step 2) in it.

Get the air bubbles out of the mixture by knocking the pan on the table.

Cover the pan with a lid and heat it for about 15 minutes on the low heat.

When its bottom side gets brown, check it whether inside is well heated.

Pour the mixture into a pan. (Step 3)
Pour the mixture into a pan.
Cover the pan with a lid and heat it. (Step 3)
Cover the pan with a lid and heat it.

4Roll up with a bamboo mat.

Put it on a makisu (a bamboo mat) while it’s hot.

Roll it from the front side. Make it into the spiral shape.

To keep the shape, put the rubber band around it until it gets cool.

This is makisu. If you put some plastic cling wrap on makisu before using. It’s helps to keep Datemaki from drying out.
This is makisu. If you put some plastic cling wrap on makisu before using. It’s helps to keep Datemaki from drying out.
Put it on a makisu while it’s hot. (Step 4)
Put it on a makisu while it’s hot.
Roll and make it into the spiral shape.
Roll and make it into the spiral shape.

5Slice and serve.

Remove the makisu and slice Datemaki into about 2cm thick.

Serve on the plate and ready to eat!!

Slice Datemaki into about 2cm thick and serve on the plate.
Slice Datemaki into about 2cm thick and serve on the plate.

作り方(日本語)

1材料を切る

はんぺんを小さく切る。

2フードプロセッサーで材料を撹拌する

卵とはんぺん、調味料をフードプロセッサー(またはミキサー)に入れる。スイッチを入れ、全体が滑らかになるまで1分程撹拌する。

3フライパンで焼く

フライパンに薄く油を敷き、中火で熱して温める。濡らした布巾の上で粗熱を取る。

フライパンに材料を流し入れたら、台にトントンと当てて空気を抜く。

蓋をして、弱火で約15分加熱する。

こんがりと焼き色が付いたら、竹串など刺して中まで火が通っているかチェックする。(竹串がスッと通って何も付いてこなければOK。)

4巻き簾で巻く

熱いうちに広げた巻き簾の上に乗せ、手前からクルクルと渦巻き状になるように巻いていく。

巻き終えたら、冷めるまで輪ゴムで数か所止めて置いておく。

5仕上げ

巻き簾を広げて2cmくらいの輪切りにし、盛り付けて出来上がり。

(写真は英語の作り方の部分を参照ください)

One-point advice 
ワンポイント・アドバイス

If you don’t have a food processor (or a mixer);

Put the small pieces of hanpen into a bowl and mash them with a folk or a whipper. (or grind them with a wooden pestle) Then add an egg and mix them and repeat the step. It will be difficult to mix if you add all eggs.

When you put datemaki on the bamboo mat, make sure that the brown side is the bottom.

フードプロセッサー(またはミキサー)がない場合は、小さく切ったはんぺんをボールに入れ、フォークやすりこ木、泡だて器で潰し、その後卵を1個ずつ加えて生地になじませます。卵を全量一度に加えると混ざりにくくなります。

巻き簾に乗せるときは、焼き色が付いた面が下になるようにします。

Derivation of Datemaki 伊達巻きの由来

There are many dishes in the Osechi-ryori and they each have meanings and wishes for a new year. “Datemaki” has such meanings as below.

  • Intelligence: Because its shape looks like a rolled book (antient book), people eat with a wish for academic achievement.
  • Flourishing posterity: Because many eggs are used to cook it and they suggestive of children.

There are various opinions but Datemaki is so called because the word “date” stands for pomp or stunning and then it’s a pomp egg omelette. Also, in Edo era in Japan, there were some stylish people called “Datemono”. So, it called because the patterns of their kimono were looks like them.

おせち料理には何種類もの料理があり、それぞれに新年への願いが込められています。「伊達巻き」には次のような意味があります。

  • 知性:形状が、巻物(昔の書物)に似ていることから。学業成就の願いを込めて食べる。
  • 子孫繁栄:材料の卵が子孫を連想させるため。

また、「伊達巻き」と呼ばれるようになった由来には、「伊達」という言葉が華やかさや派手さを表す言葉である事から、華やかな卵焼きという意味で「伊達巻き」とついた説や、江戸時代に「伊達者」と呼ばれた粋でお洒落な人たちの着物の柄に似ていたからという説があります。

Once upon a time in Japan, the feudal lord Masamune Date, one of smart players scrambling throne, had been so daring and flamboyant that it was called “Date” from his surname to have such taste in life.

The word “Date” has meant splendid, magnificence, showy, and sophisticated since then.

I think yellow Datemaki (a Date roll) makes a flowery impression on simple Osechi-ryori boxes.

伊達政宗という粋でお洒落な戦国大名がいました。ある時、彼がとても派手で目立つことをしたので、派手な服装で粋なことを好む男性を「伊達者」と呼ぶようになりました。

そして、「伊達」という言葉は、豪華・華美・派手・粋という意味を持つようになりました。

地味な色合いが多いおせち料理の中で、黄色い見た目がとても華やかで豪華な印象を与えることから、この卵焼きは「伊達巻き」と呼ばれるようになったと言われています。


 
 

和食レシピ

Posted by O&M