Steps

1. Blend 5 eggs, 2 tbsp sugar, 1 tbsp Banno Shauruyu, 1 tbsp water, and 1 piece of hanpen until smooth. (Key Tip!) Blend until the hanpen is completely liquefied. If using a blender or food processor, strain the mixture.
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2. Lightly grease a frying pan with vegetable oil and heat over low heat.
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3. Pour the blended mixture into the heated pan.
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4. Cover and steam-fry over low heat for 15-20 minutes. (Key Tip!) The egg should be cooked through and not move when the pan is tilted.
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5. If the omelet is too pale, lightly brown it over medium heat.
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6. Once the bottom is browned, carefully transfer the omelet to a plate.
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7. Flip the omelet back into the pan and cook over medium heat for 3-5 minutes, pressing down lightly.
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8. Once the other side is browned, trim off about 2cm from both ends and the front edge.
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9. Lay a sheet of plastic wrap on a bamboo rolling mat. Place the cooked omelet and the trimmed pieces on the mat, with the trimmed edge facing you.
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10. Tightly secure the roll with a rubber band and let it cool to room temperature.
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11. Make several small holes in the 400g pork belly block using a sharp pointed object.
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12. Cut the pork belly into approximately 3cm cubes and place them in a heatproof container.
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13. Add enough water to cover the pork and the 10cm leek to the container. Cover with plastic wrap and microwave at 600W for 10 minutes.
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14. After microwaving, discard the cooking liquid. Rinse the pork to remove any scum or impurities, then transfer it to a pot.
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15. Add 300ml water, 3 tbsp Banno Shauruyu, 2 tsp sugar, and 1 piece of ginger to the pot, and bring to a boil.
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16. Reduce heat to medium-low, cover with aluminum foil (or a drop lid), and simmer for 25 minutes. (Key Tip!) If you also want to make seasoned boiled eggs, boil eggs for about 7 minutes while the pork is simmering.
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17. After 25 minutes of simmering, add peeled hard-boiled eggs to the pot if making seasoned eggs.
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18. Reduce the sauce over medium to medium-high heat.
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19. The dish is ready when the eggs are colored and the sauce has coated the pork. Transfer to an airtight container and refrigerate. Consume within approximately 5 days.
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20. Once the Datemaki has cooled, remove the bamboo mat and cut it into bite-sized pieces. Store in an airtight container and refrigerate. Consume within approximately 5 days.
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