Rolled Omelet with Fish Paste 　　　(Date-maki)
7 eggs (tamago)
120g fish paste cake with yam (hammpen)
120g pike eel past (hamo no suri-mi)
100cc kelp soup (dashi)
4 tbsp sugar (satou)
3 tbsp mirin
1/3 tbsp salt (shio)
1. Put eggs, fish past cake, pike eel past, kelp soup, sugar, mirin and salt in a blender and pass through. 2. Prepare two molds sized W20cm×L20cm×D3cm. If you don't have such mold, make by yourself using cooking paper. 3. Put the dough in the molds. Bake the dough for 42 minutes in the down shelf of oven kept 150ﾟC. 4. When the baking have finished, place the omelet on the bamboo rolling mat and roll. Then fasten the rolling mat with rubber band. Keep rolled omelets until they cool down. 5. Cut each rolled omelet in 8 equal parts. Serves 4