Prepare oven and casserole dish: First up, pre heat the oven to 200C and line your casserole dish with parchment paper.
Mix the eggs and hanpen: Cut 100g of hanpen fish cake into small dices and set aside. Break 4 eggs into a bowl and whisk thoroughly. Stir in the hanpen fish cake dices and add a pinch of sea salt.
Blend, strain and bake the mix: Blitz the mixture with 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 1 tbsp honey and 1 tsp soy sauce. Strain the mixture through a sieve, then pour into the casserole dish. Pop in the oven and bake for 20 minutes.
Prepare datemaki for rolling: Upon inspection, the mixture should be slightly brown on top. Extract the dish from the oven. Place the bamboo rolling mat on top of the dish and flip the datemaki onto the mat, taking care as it will be hot. Score the surface at regularly intervals to prevent breaking when rolling.
Roll, wrap and wait: The next step is to roll the bamboo mat, finally securing with rubber bands. Wrap the bamboo mat in cling film and set aside for two hours to ensure it keeps its shape.
Slice the datemaki: Return to the datemaki and carefully unravel the bamboo mat. It should now be a long cylindrical shape. Proceed to cut into approximately 2cm apart pieces. These beautiful little stars are now ready to enjoy.
