[Datemaki Made in Tamagoyaki Pan]

Datemaki, a baked egg mixed with fish paste and other ingredients, rolled into a stick shape, is one of the most popular osechi dishes. The gorgeous yellow color will brighten up the dishes for the special occasion of welcoming the New Year. The shape before cutting is similar to that of a scroll, which is why it is considered a symbol of intelligence and a wish for academic success.

There are many theories about the origin of the name datemaki. One theory is that the name "datemaki" means "flashy rolled egg" because its vivid appearance and presence is related to the word "date," which is fashionable and eye-catching. There is also a theory that it originates from the kimono belt "datemaki." It is said to have its roots in "sponge cake kamaboko," a dish that was developed on Nagasaki's Dejima Island, the only place open to the outside world during the Edo period, which is part of the "Shippoku" cuisine, a fusion of Japanese, Western, and Chinese influences.

Before New Year's Day, we made Datemaki using Nakamura Douki's Tamagoyaki Pan as a preliminary exercise for osechi cooking. The copper Tamagoyaki Pan is the signature product of Nakamura Douki, a company that has been making pots and pans in downtown Tokyo for four generations. The hanpen is ground in a mortar and mixed with egg liquid with seasonings, then strained and slowly grilled over low heat. We didn't have a bamboo mat this time, so we used Kiya's Sushimaki.

Sweet and juicy datemaki is still a popular menu item for osechi. Why not use Tamagoyaki Pan, which is usually used to make tamagoyaki, and make it by hand?

Nakamura Douki's Tamagoyaki Pan L
Ichiyougama's Mortar 19cm
Kiya's Sushimaki
Otera Kohachiro Shoten's Kanamari M

https://www.kyounoryouri.jp/recipe/7827_%E3%81%A0%E3%81%A6%E5%B7%BB%E3%81%8D.html (Recipe)