One of my favorite parts of the osechi ryori menu is the datemaki, sweet egg omelette. A bit different from regular tamagoyaki, this one has fish cake in it which gives it a fluffy texture. It is actually pretty easy to make if you can find hanpen, a fluffy cake made with yamaimo and fish paste, often from shark's meat.
4 eggs
1 hanpen (about 65 grams)
3 Tablespoons sugar
1 Tablespoon mirin
1 Tablespoon sake
1 teaspoon usukuchi soy sauce (light colored)
Cut up the hanpen into small pieces. Add to a food processor and mix with mirin, sake, light colored soy sauce, and one egg. Mix until combined and add the other eggs slowly. Be careful not to mix too much.
Push through a sieve and add sugar until combined.
Cook in a tamagoyaki (egg omelette) pan. Cover with an otsoshibuta (drop lid). After the bottom sets, flip over and cook the other side. When fully cooked roll in a makisu (sushi roller) and hold shut with rubber binders until it sets.
Slice into thick slices.
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