For Osechi Cake-Like Fluffy Date-maki (Rolled Fishcake Omelette)

• 180 grams Hanpen
• 8 large Egg
• 4 tbsp Dashi stock
• 7 tbsp Raw cane sugar
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 tsp Usukuchi soy sauce

1. Preheat the oven to 180C.
2. Combine the eggs and sugar and whip with a hand mixer until thick.
3. In a separate bowl, combine the hanpen and other seasoning ingredients, and whip until creamy.
4. Gently fold together the mixtures from Step 1 and Step 2, pour onto a baking tray, then use a bench scraper or similar tool to even the surface.
5. Bake for about 15 minutes until golden brown.
6. When finished, transfer to a thick-slat bamboo sushi mat, then, using a long knife, cut shallow lines, every 2 cm, along the surface of the cake.
7. Starting from the end closest to you, roll the sushi mat tightly, lifting it as you roll.
8. Wrap in plastic wrap for a moist result.
9. Cool, slice into your desired thickness, then serve!
10. I used this recipe for my osechi box in 2013.
11. (See

hanpen, egg, stock, cane sugar, mirin, sake, soy sauce

Taken from cookpad.com/us/recipes/171674-for-osechi-cake-like-fluffy-date-maki-rolled-fishcake-omelette (may not work)