Date-Maki, it’s another new year’s dish

CIMG5459

Date-Maki (伊達巻き), rolled omelette mixed with fish paste.
The fish paste called “Hanpen”.

CIMG5403

If you want to buy Hanpen from shop, it is frozen, but it looks like above.
In melbourne, you can find it at Japanese grocery stores and some Asian grocery stores.
(You can also make Hanpen by yourself. It is made with cod fish, taro, white egg, sugar and Mirin)
I would like to introduce how to make Hanpen later in this blog.

Well, back to Date-Maki.
These are the ingredients.
CIMG5401

Hanpen (60g x 2)
Egg 3 or 4
Sugar 3 table spoons
Mirin 2 table spoons
Soysauce Just a little bit

In the mixer, put Hanpen and eggs.
Then add sugar.
CIMG5406

Then add Mirin as well.
CIMG5407

At last, just a few drops of soy sauce.
CIMG5409

Mix them well.
CIMG5410

Until it become smooth.
CIMG5412

Here are the tools you need. Square shaped pan is recommended, but not essential.
You can try with round shaped pan. I tried few times with round shaped pan.
CIMG5405

Bamboo mat. Sushi mat is ok, too. I use Sushi mat.
CIMG5404

If your pan need oil, spread the oil thinly.
Heat the pan. Once oil is heated, then put the pan on the wet cold towel.
We only want oil is heated, but not the pan.

Pour the mixture
CIMG5416

All of them.
CIMG5417

Make sure the heat is very small.
CIMG5418

Put the lid if you have.
I don’t have lid for this pan, so made an aluminium foil lid.
CIMG5421

At first, inside is like this.
CIMG5423

But gradually it rises.
CIMG5428

When it rises like this, ready to turn it over.
CIMG5437

Turn it over and cook it for just few seconds.
CIMG5439

Place it on the bamboo mat.
Brown side down. Not burnt side up.
CIMG5440

Now, start rolling it.
CIMG5441

CIMG5442

Use rubber band to hold the rolled Date-maki.
CIMG5443

Place as it is until it cools down and holds the rolled shape.

Once it shaped, take the bamboo mat out.
CIMG5450

Outside is nicely brown, because you put brown side down when you put it on the mat.
CIMG5451

Slice and enjoy!!
CIMG5454

Date-maki in the New year’s dish (おせち料理)
If you would like to read my previous blog post about new year’s dish,
please click here.

CIMG7228

Advertisements

Wishing you a happy new year!

CIMG7224

Hello, a happy new year!
Akemashite Omedeto Gozaimasu (明けましておめでとうございます)
This is the phrase we say in new years days.

For Japanese, new year days (started from new year’s eve) are very special.
Visiting family and relatives, old & new friends, having peaceful mellow time together with people.
When spending time together with them, new year foods are essential !!

At the end of the year, people start preparing new year’s foods.
It takes normally few days. Most of them can be kept long days
so that people don’t have to be worry about food during new year days with lots of visitors.

The new year days dish called Osechi Ryori (おせち料理).

Because people are busy these days, some people pre-order Osechi Roryi from shops,
but my family always make it by our own. I like family taste.

These are the foods I made in Melbourne, Australia with limited ingredients, limited budget and limited plates and cups.
I realised how plates and cups are important to decorate Japanese foods. I need to get some!
It is far from proper Japanese Osechi, but still this is something you can fell Japanese new year’s taste.
Most of the dish have meaning. Normally the meaning is to wish for good luck, health and prosperity of descendants and so on.

CIMG7228

Black one in a bowl on top – Sweet black beans (Kuromame 黒豆)
Pink one in the bowl on top – Red turnip pickles (赤かぶの漬物)
Yellowish rolling thing, right – a rolled omelet mixed with fish paste (Datemaki 伊達巻き)
Orange and white thing, middle – red & white salad (Kouhaku namasu 紅白なます)
Tubes left – a tube‐shaped fish paste cake with cucumber and cheese (ちくわ)*this is not a new year celebration food, I just added because I like it :-p

CIMG7223

Pink thing in the middle – Fresh tuna with daikon garnish (maguro no sasimi マグロの刺身)
It is marinaded with Shio koji !! ==>>try it, it become yummier!
Striped brown & Orange thing, top right – Dried squid, carrot and seaweed marinated with spicy soysauce
(Matsumae-zuke 松前漬け)
Orange thing in a bowl – Mashed sweet potatoes with sweetened chestnuts (kuri kinton 栗きんとん)
*I used wrong sweet potato and it become very orange, normally, it looks more yellowish.

CIMG7224

This is called Nishime. Traditional Japanese stewed meal with root vegetables and konnyaku etc.
The cooking technique of taking time to simmer the contents so as to leave no broth left is called ‘nishimeru,’ and dishes so cooked are collectively called ‘nishime.’

One more… you can’t ignore this, Ozo-ni.
This is one of the very interesting food to me.
Depend on the area, there are so many different variation.
We quite often ask people “Tell me about your Ozoni. What kind of soup? what is the shape of rice cake (mochi)? do you grill them? What do you put in ??”
My dream is to visit all different area and ask for Ozoni. I want to try all different Ozoni!!

Well, my ozoni is combination from Fukushima and Gunma where my parents come from.
Soup – clear soup, konbu and bonito dashi with daikon and carrot and green leaves.
Rice cake (Mochi) – Square, grilled
Topping – chopped sweet soy chicken
Japanese herb called Mitsuba
Sliced Yuzu citrus

CIMG7233

CIMG7235

While you are eating these celebration foods (we call it Osechi Ryori) in Kotatsu,
post man will deliver new year cards (nengajo 年賀状)to your family.
I love this moment!

I will introduce how to make some of these celebration foods later!!
Hope you are having wonderful new year days!! Best wishes from Melbourne.