KitchenNippon

Ingredients for 5 Servings
Hanpen (はんぺん / Hanpen) 1 slab (large)
Eggs (卵 / Tamago) 4 (large)
Amazake (甘酒 / Amazake) 100 ml
Hon mirin (本みりん / Hon mirin) 1 tbsp
Salt (塩/ Shio) Pinch
Edamame (枝豆 / Edamame) 30 g (Hulled. Frozen OK.)
Vegetable oil (植物油 / Shokubutsu-yu) Dash

How to Make
1. Ｔo a blender or food processor, add the hanpen, eggs, amazake, mirin, and salt. Mix until you get a very smooth texture.
2. Place a frying pan on medium heat. Add the vegetable oil, spread it around evenly, and then pour in the egg mixture. Spread the edamame around evenly, cover and reduce to low heat for about 15 minutes, or as long as necessary for the surface of the egg mixture to not stick to your finger when you touch it.
3. While the egg mixture is cooking, cover a makisu with a plastic wrap. When the egg mixture is done cooking, transfer it to the makisu, so that the top of the cooked mixture remains on top. Make the cooked egg into a roll. Do this by picking up the edge of the makisu that is closest to you and then rolling away from you. As you roll, keep both the wrap and the makisu from getting rolled into the egg. When you finish, the makisu and wrap should be around the outside of the egg. Use rubber bands to hold the roll together.
4. Once the roll has cooled, unwrap it and cut it into rounds about 1.5 cm thick.

What does osechi ryōri consist of?
Traditionally, households in Japan worked ahead of time to prepare foods to be eaten over the first three days of the new year. These foods are called “osechi ryōri.” Osechi ryōri is still enjoyed during the New Year holiday. The particulars of what is included in osechi ryōri differ by region, but common dishes include kuromame (sweet black beans), tazukuri (dried sardines caramelized in sugar, soy sauce, and mirin), konbu maki (herring wrapped in kelp), and shrimp dishes among other delicacies that would keep for a few days in what are known as “jūbako,” wooden boxes made to stack one upon another. In recent years, it has become common for restaurants to be open even on January 1, so a growing number of people are now purchasing osechi ryōri at a restaurant or even department store.

Recipe Developed by Machiko Tateno