Japanese rolled omelette 伊達巻き
User Reviews
5
Japanese rolled omelette 伊達巻き
Description
This Japanese rolled omelette 伊達巻き combines eggs with hanpen, a soft fish cake, to achieve a delicate sponginess in the final result. Ingredients like sugar, honey, mirin, dashi, sake, and soy sauce imbue the omelette with gentle sweetness and savory notes. The mixture is blended thoroughly to incorporate air and ensure smoothness before being baked in a flat tray.
Baked at 350°F (180°C) for about 20 minutes, the omelette is softened enough to be rolled while still hot to form its characteristic cylindrical shape. Rolling immediately after baking prevents cracking and creates a neat, compact roll. Alternatively, it can be cooked slowly in a frying pan with foil and rolled by hand.
伊達巻き is commonly served sliced as a part of traditional Japanese meals, especially during celebrations. The interplay between its sweet-savory taste and airy texture makes it a distinctive egg dish that pairs well with rice or as a celebratory accompaniment.
When making this recipe, ensure the omelette remains hot during rolling to avoid breaking. If hanpen or other key seasonings are difficult to find, substitutions from Japanese ingredient guides may be helpful.
Ingredients
- 6 egg large
- 2 hanpen fish cake * 1
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp mirin *2
- 1 tbsp dashi *
- 1 tsp sake *2
- 1 tsp soy sauce 2, usukuchi
Instructions
- Preheat your oven to 350°F (180°C) and line a baking tray with a parchment sheet. *3
Mixing with a Blender
- Cut the hanpen into little cubes and add it to the mixer.
- Put all the ingredients into a blender or a food processor.
- Mix all the ingredients together for about 30 seconds to 1 minute.
- Leave the mixture to settle until the bubbles go down.
- Pour the mixture into the baking tray.
Mixing with a Whisk manually
- Squish the hanpen over the package.
- Empty the package of the hanpen into a large mixing bowl.
- Add one egg at a time and whisk well each time adding the eggs.
- Add all seasonings and mix well with the whisk.
- Pour the mixture into the prepared baking tray.
Baking *4
- Bake in the preheated oven for 20 minutes.
- Turn the oven off and take out the omelette. While it is still hot, place the rolling mat (flat side face up) over the omelette and quickly and carefully flip it over one hand on the omelette and one hand on the mat.*5
- Remove the baking paper and score the omelette from the edge about 0.4"-0.6"(1-1.5cm) apart in order to roll it nicely without breaking.
- Roll it into a cylinder shape with the rolling mat and secure it with a rubber band on each end to hold the shape.
- Look from the side and place the egg roll closed side down, or leave it standing vertically. Let it cool slightly then wrap it with cling wrap and refrigerate the rolled omelette overnight, then remove from the sushi mat and slice into 0.8inch (2cm) thick and serve!
Notes
- Use two hanpen fish cakes totaling about 160g for the right texture.
- Oven baking requires a flat 12x12 inch (30x30 cm) pan lined with parchment.
- If an oven is unavailable, cook over low heat in a covered frying pan, flipping carefully to cook both sides.
- Roll the omelette immediately when it’s hot to prevent cracks; handle with care to avoid burns.
- Ingredient substitutions for mirin, sake, and dashi are available for those without access.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1rolled
Amount Per Serving
Calories 732 kcal
% Daily Value*
| Calories | 732kcal | 37% |
| Carbohydrates | 78g | 26% |
| Protein | 45g | 90% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 993mg | 331% |
| Sodium | 1768mg | 74% |
| Potassium | 364mg | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 1426IU | 29% |
| Calcium | 148mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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