Date-maki (rolled omelet)
1 piece of hanpen (soft fish surimi cake)
3 tablespoons of sugar
1 tablespoon of mirin
1 teaspoon of oil
Rip the hanpen into small pieces, put them into a mortar, and make them into a paste.
Add the eggs and seasonings into 1 and mix them well.
Heat a frying pan on low heat, spread the oil onto the pan, and pour the egg mixture from 2 into the pan.
Place a lid onto the pan to steam the egg mixture, cook it through.
Transfer it onto a makisu (rolling mat), roll it up, wrap it with an elastic band, and let it cool down.
Cut it into pieces.
Japanese Liquid Measures:1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz