Vegan Datemaki: Plant-Based Osechi Ryori for New Year Celebration
Datemaki is a sweet rolled omelet and the most iconic item in Japanese Osechi Ryori. This vegan Datemaki is made with tofu and kabocha squash and tastes just like the traditional one. Tender, moist, and sweet Datemaki is a perfect addition to your Japanese-style New Year celebration at home!
What is Datemaki
The central element of Japanese New Year celebrations is the special food known as Osechi Ryori. Osechi Ryori is a collection of small celebratory dishes usually all arranged in tiered square banto boxes called Jubako.
Among all the Osechi Ryori dishes, Datemaki is the most popular and iconic item that everyone loves. Traditional Datemaki is made with egg and fish cake and tastes like a sweet omelet. The omelet batter is cooked into a thin sheet and rolled into a cylinder shape while it’s still warm. Then it’s sliced into rounds so that each slice shows the beautiful swirl.
Ingredients of Vegan Datemaki
Even though traditional Datemaki is basically an egg omelet, egg, and fish are not mandatory to create the delicious datemaki. I used only plant-based ingredients to recreate Datemaki.
- Firm Tofu – Tofu is a nice base for egg-free and fish-free Datemaki. Firm tofu is thicker than soft ones and adds structure to the Datemaki.
- Kabocha Squash – Add a bright yellow color!
- Maple Syrup – Datemaki is sweet.
- White Miso – Optional but white miso adds nice umami without overpowering.
- Kombu Dashi or Water – Add gradually if the batter is too thick. If you have kombu dashi, use it to add extra umami.
- Arrowroot Flour – Thicken the batter
- Baking Powder – Adds a little lift and color
- Sea Salt: Just a pinch of it.
How to make Vegan Datemaki
Let’s start with preparing the tofu. Press the tofu to remove any excess water. I like to start pressing the night before making datemaki, so that the tofu becomes nice and thick. Drain the tofu and wrap it with a kitchen towel, placing it between two dishes or trays. Add some weight, such as fruits, veggies, and canned goods, for pressing. Leave it in the refrigerator overnight. If you forget to press the tofu the night before, just 30 minutes of pressing will help.
Next, we’re preparing the baking pan. So we’re making an 8 by 8 inch omelet sheet. If you have an 8 x 8 inch square cake pan, line it with parchment paper. If you don’t have one like me, make an 8 by 8 inch square mold using parchment paper.
Kabocha squash needs to be cooked before being mixed with other ingredients. Using a sharp knife, carefully remove the tough skin of the kabocha squash. Since the skin of the kabocha squash is really hard, you can’t peel it in the same way as you would with apples. Instead, thinly slice off the skin. Then roughly chop.
To cook the kabocha squash, add ¼ cup of water to a pan and arrange Kabocha squash in an even layer. Sprinkle a pinch of salt over the squash. Cover and cook over medium-low heat until fork tender, for about 10 minutes. Check kabocha from time to time, and if the water is about to be cooked off, reduce the heat to low and add a splash of water to prevent burning. Let cool slightly before adding to other ingredients.
In a food processor, add kabocha squash along with all the other ingredients. Blend until all the ingredients are combined and smooth.
Transfer the mixture to the mold and flatten the surface. The dough scraper is very useful for leveling the surface.
Bake at 350°F until golden brown on the edge, for 40 minutes.
Place a bamboo sushi mat on your work surface. Place the round side up, so that the round shape of the bamboo leaves a pretty mark on the surface of the datemaki.
Transfer the baked omelet sheet to the bamboo sushi mat and gently roll it up while it’s still warm. The omelet is still slightly ziggly when it’s warm so be careful not to squeeze too much. Use a rubber band to hold the rolled omelet together. Place the rolled omelet stand up and let cool completely. I like to place the standing roll in the drink section on the door of the refrigerator, between milk jars. Some liquid will be dripped out of the roll, so place the roll in a jar or plastic bag before placing it in the refrigerator.
Once the Datemak is chilled, unroll the bamboo sushi mat. Cut into ½ inch slices, making about 12 slices, leaving out the edges for you to taste!
Love Plant-Based Osechi Ryori? Try This!
Every year I document my vegan Osechi Ryori making process on my YouTube channel. Take a look and join my end of the year ritual.
HOW TO MAKE JAPANESE NEW YEAR FOOD (Plant-Based Osechi Ryori) | New Year Vlog 2023
HOW TO MAKE JAPANESE NEW YEAR FOOD (Plant-Based Osechi Ryori) | New Year Vlog 2022
HOW TO MAKE JAPANESE NEW YEAR FOOD (VEGAN Osechi Ryori) | New Year Vlog 2021
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Vegan Datemaki: Plant-Based Osechi Ryori for New Year Celebration
Ingredients
- 14 oz firm tofu pressed to drain(400g)
- 7 oz peeled Kabocha squash chopped (200g, about ¼ kabocha squash)
- 3 Tablespoons maple syrup
- 2 teaspoons white miso
- 2 Tablespoons kombu dashi or water
- 2 Tablespoons arrowroot flour
- ½ teaspoon baking powder
- Pinch Sea salt
Instructions
- Line 8 x 8 square cake pan. If you don’t have one, make an 8 by 8 inch square mold using parchment paper.
- In a pan, add ¼ cup of water and arrange Kabocha squash in an even layer. Sprinkle a pinch of salt over the squash. Cover and cook over medium-low heat until fork tender, for about 10 minutes. Let cool.
- In a food processor, add kabocha squash along with all the other ingredients. Blitz until smooth.
- Transfer the mixture to the parchment paper mold and flatten the surface. Bake at 350°F until golden brown on the edge, for 40 minutes.
- Transfer the baked omelet to a bamboo sushi mat and roll it up while it’s still warm. Use a rubber band to hold the rolled omelet together. Place the cylinder stand up and let cool completely in the refrigerator.
- Unroll the bamboo sushi mat. Cut into ½ inch slices, making about 12 slices, leaving out the edges.