About YUU日本語
Datemaki (Sweet Rolled Omelet, Frying Pan)
Makes 1 roll (Serves 4–6) · About 1 hr 30 min (1 hr of this is just letting it cool while rolled)
A sweet rolled omelet: hanpen fish cake and eggs are mixed, cooked in a frying pan and rolled with a bamboo mat. No oven.
① Make the egg mix→② Cook with the lid on→③ Flip and fry→④ Roll with a bamboo mat→⑤ Cool and cut
What to buy
Eggs & fish cakes
Kitchen goods
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A frying pan about 20 cm across is easiest to roll. With a 26 cm pan the egg is thinner and cooks faster.
How to make it
1
Make the egg mix
- Put the hanpen in a bowl and crumble it finely with your hands
- Mix, pressing and crushing it with a whisk (or a fork), until the hanpen becomes a paste
- Crack in the eggs one at a time, mixing well after each
- Add 3 tbsp sugar, 1 tbsp mirin and 1/2 tsp soy sauce and mix
How to tell it's doneThe bits of hanpen are smaller than grains of rice, and it's all a thick yellow liquid.
Be carefulIf you have a blender or hand blender, put everything in and blend 30 seconds to make it smooth.
2
Cook with the lid on over low heat
- Put 1 tsp vegetable oil in a frying pan and spread it thinly all over with a paper towel
- Before turning on the heat, pour in all the egg mix and make the top flat
- Put on the lid (or cover with aluminum foil) and cook over low heat for about 15 minutes
How to tell it's doneWhen you lightly touch the top with your finger, no egg mix sticks to it, and the edges are coming away from the pan a little.
Be carefulIf the heat is high, only the bottom burns black. Keep it on low heat.
3
Flip and fry
- Turn off the heat and put a flat plate bigger than the pan on top of the egg
- Holding the plate firmly with your hand, flip the pan over to move the egg onto the plate (use oven mitts)
- Slide the egg off the plate back into the pan and cook over low heat for 2–3 minutes
How to tell it's doneBoth sides are browned, and when you poke a bamboo skewer into the center and pull it out, no egg mix sticks to it (it's cooked through).
Be carefulThe pan is hot. Hold it with oven mitts or a dry cloth when flipping.
4
Roll with the bamboo mat while hot
- Open the bamboo mat and put the cooked egg on it with the darker browned side down
- On the cutting board, make 4–5 shallow cuts across the side where you start rolling, 1–2 cm apart, with a knife (this makes it easier to roll)
- Roll it up tightly from the near side, mat and all. Put the end side down and hold it closed over the mat with 3 rubber bands
How to tell it's doneYou can see the spiral at both ends of the bamboo mat.
Be carefulWhen it cools, it gets hard and cracks. Roll it as soon as it's cooked. The egg is hot, so press it with your hands over the bamboo mat.
5
Cool and cut
- Let it cool while rolled for about 1 hour (so the shape sets)
- Remove the rubber bands and bamboo mat, and on the cutting board cut into slices 1.5–2 cm thick
- Wrap leftovers in plastic wrap and keep in the fridge. Eat within about 3 days
ReadyYou can see the brown cooked edge and the yellow spiral on the cut side.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The bottom burned blackThe heat in step 2 was too high. Next time use the lowest heat, and after 10 minutes lift the edge once to check the color.
It cracked when rolledYou rolled it after it cooled in step 4, or didn't make the cuts. Next time make the cuts and roll as soon as it's cooked.
The center was soft and fell apartIt wasn't cooked through. Next time, in step 3, poke with a bamboo skewer and check no egg mix sticks before rolling.
The spiral is looseYou didn't roll tightly enough. Roll while pressing hard with the mat, and hold it firmly with rubber bands.
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