Honey Datemaki Rolled Omelet for Osechi

• 4 Eggs
• 1 Hanpen
• 40 grams Honey
• 1 tbsp Mirin
• 1 large pinch Salt
• 1/3 tsp Soy sauce
• 2 tbsp Dashi stock

1. Put all the ingredients in a food processor or blender, and puree thoroughly.
2. Pour this mixture in a mold lined with parchment paper.
3. Bake in a preheated 200C oven for 10 minutes.
4. Lower the temperature to 180C, and bake for another 10 minutes or until browned.
5. Place the cooked 'cake' on an oni-sudare (bamboo mat made from wide bamboo sticks) with the browned side down.
6. Peel off the kitchen parchment paper and roll up the 'cake.'
7. Or use a regular sushi rolling mate.
8. Secure the bamboo mat in 4 places with elastic bands.
9. Leave until it has cooled down completely (about 3 hours), and it's done.
10. To keep the datemaki, wrap up in plastic and refrigerate.
11. It tastes better chilled.
12. I don't use a square mold often enough to justify buying one, so I make my own.
13. Make a 21 to 22 cm square mold using an opened up milk carton.
14. Secure with staples, and cover the surface with aluminum foil.
15. To open up the milk carton, don't use scissors but instead carefully peel apart the glued parts.
16. This way you'll end up with a piece big enough to make a box with as shown in Step 5.

eggs, hanpen, honey, mirin, salt, soy sauce, stock

Taken from cookpad.com/us/recipes/155303-honey-datemaki-rolled-omelet-for-osechi (may not work)