Directions

To Prep

1. Preheat oven to 200°C. Line 20cm baking dish with baking paper.
2. Cut hanpen into 1.5cm cubes and whisk eggs in a small bowl.
3. In a blender or food processor, put hanpen, seasonings and beaten egg and blend until smooth.
4. Strain the egg mixture twice through a fine sieve and pour into the baking dish lined with baking paper.

To Cook

1. Bake at 200°C for 20 mins or until slightly brown on top.
2. We will need to roll the omelette while it’s hot. Once the omelette is done, remove the omelette from the baking pan by lifting the parchment paper. Place the bamboo mat (flat side is facing up) over the omelette. Carefully flip the omelette, holding the parchment paper with one hand and bamboo mat with the other hand. Remove the parchment paper.
3. With a small sharp knife, cut a small incision horizontally along every 1.5cm. This is to ensure that the omelette will roll up nicely without breaking.
4. Roll omelette and secure with rubber brands. Wrap the bamboo roll with plastic wrap. Cool it standing up vertically to maintain a nice cylinder shape. Put a plate underneath to catch any excess liquid.
5. After 2-3 hrs, carefully remove datemaki from bamboo mat. Cut into 2cm wide pieces. Serve at room temperature.