【Ingredients】 (１ roll to be prepared with a 27×27 cm baking tray)
【How to Make】
① Preheat an oven to 190ﾟC (374ﾟF). Put the hanpen (fish cake), eggs, honey, mirin, and salt into a blender (or food processor, etc.) and puree.
② Put one-third of the puree into a bowl, add the aonori (flaky green seaweed), and mix.
③ Spread baking paper on a baking tray and pour in the egg mixture without the aonori. Gently jostle the baking tray to spread the egg mixture evenly throughout the tray to make the mixture take the shape of the tray. Now pour in portions of the egg-and-aonori mixture to make a dot pattern in the tray. Use all of the egg-and-aonori mixture.
④ Bake for 10 minutes at 190ﾟC and then reduce the heat to 160ﾟC and bake for another 10 minutes.
⑤ Place a makisu (sushi rolling mat) on the counter and cover it with plastic wrap. When the egg mixture is done cooking, place it onto the makisu with the browned side down. You can use a knife to make shallow cuts in the surface of the egg to make it easier to roll. Use the makisu to firmly roll the whole thing, bringing the top and bottom edges of the wrap together. Hold the rolled makisu together by placing rubber bands on both sides, and set aside to cool.
⑥ Once the roll has cooled, cut it into 2cm thicknesses.
【Significance as Osechi Ryori】
Date maki are a part of osechi ryori because of their color and shape. Date maki are yellow and yellow is seen as symbolizing wealth. They are also rolled. In the past, important writings and paintings were created in the form of makimono, or scrolls, tools and products of scholarship. Osechi ryori includes various dishes that are rolled because of this symbolism.