Datemaki that brings out the deliciousness of the slightly sweet egg


    When combined with MOA tea sugar (brown sugar), which has a sweetness that is gentle on healthy eggs from cage free breeding, the deliciousness of the eggs will be enhanced.

    It’s easy to prepare with a food processor and oven.

Pointers from Rie

  • For first time users, use a regular makisu [bamboo mat used in food preparation like rolled sushi] since its easier than oni makisu used for datemaki. The makisu must be used by moistening them with water and then wiping them with a cloth.
  • If you don’t have a food processor, grind the hanpen fishcake in a mortar. Add the beaten egg, seasonings, and water and mix gently.
  • You may wrap it in plastic wrap and store it in the refrigerator for four days. You can also use the ingredients as a topping for a Kansai-style very rich dashi Udon noodle soup, and/or as an ingredient for thick omelet sandwiches.

Ingredients (1 bottle for 4 people)

Eggs 4
Hanpen 1
Sugar 2tablespoons
Mirin 2tablespoons
Kelp Dashi Soy Sauce 1teaspoon
Honey 1teaspoon
Salt two pinches two pinches
Water 2tablespoons


Nutritional value (for 1 person)

Energy 127kcal
Protein 8.7g
Lipid 5.4g
Carbohydrate 11.3g
Salt equivalent 0.9g


  • Place an oven sheet over the baking pan. If there is no baking mold, cut an aluminum foil and oven sheet into 25 cm x 30 cm and stack them with the sheet facing up. After folding the four sides by 2 cm, weave in the four corners and staple the foil to make a baking mold.
  • Preheat the oven to 200 °C.
  • Break the egg into the food processor, tear off the hanpen. Add seasoning and water and mix well until smooth.
  • Place 1. on the top of the oven, pour 3. and bake in an oven at 200 °C for 5 minutes until the surface is browned, then lower to 180 °C and bake for 15 minutes.
  • While 4. is hot, place it on a makisu with the browned surface facing down. Wrap it around 2 cm from the front and hold it for about 10 seconds. Use the pressed part as a core and wind it one more time, then roll it to the back and wind it up at once.
  • Place it on the front of the roll again with the stitches facing down, and after rolling it tightly, fix it with rubber bands at both ends and in the center, and let it cool.
  • When it cools, cut it into pieces about 1 cm wide and serve.

MOA Products Used

Cage free egg / tea sugar / kelp soy sauce / salt
Green Market online shop