Beautifully Rolled Moist Date-maki (Rolled Fishcake Omelette)

• 2 Hanpen
• 4 Eggs
• 1 tbsp Dashi (Japanese soup stock) (or 1 tablespoon water + 2 pinches dashi stock granules)
• 1 and 1/2 tablespoon Sugar
• 2 tbsp Mirin
• 1 tbsp Honey
• 1 tsp Soy sauce

1. Preheat the oven to 180C.
2. Layer the cake pan with parchment paper.
3. Combine the ingredients and blend in a mixer until smooth.
4. Pour the batter into the cake pan through a tea strainer or fine-mesh sieve, and bake for 15 minutes at 180C.
5. If you prefer a browner finish, bake 3 to 5 minutes longer at a higher temperature (about 230C).
6. Pierce with a skewer to test whether it is finished baking.
7. When finished, cool in cake pan.
8. To make a perfectly rolled form, diagonally slice the last 2 cm of both ends.
9. To make rolling easier, make shallow horizontal line cuts every 2 to 3 cm along the surface of the cake.
10. Quickly roll the cake up very loosely, hold in the rolled position for about 20 seconds to "break in" the cake, unroll, then roll tightly.
11. Evenly place 5 rubber bands around the roll, stand it up in a cup and let it sit a while.
12. Wrap in a vinyl bag or plastic wrap and store in the refrigerator.
13. Slice to desired thickness, transfer to a serving dish and serve.

hanpen, eggs, water , sugar, mirin, honey, soy sauce

Taken from cookpad.com/us/recipes/171697-beautifully-rolled-moist-date-maki-rolled-fishcake-omelette (may not work)