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1
Combine the eggs and hanpen pieces in a food processor. Blend until the mixture is completely smooth — no visible flecks or lumps of fish paste remain. Add the mirin, sugar, and salt; pulse briefly to incorporate. The batter is ready when it pours in a uniform, lightly viscous stream with no interruption.
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2
Set a makiyakinabe (rectangular tamagoyaki pan) over medium heat and lightly oil the surface. Pour in the egg-hanpen batter in a single pour and allow it to cook undisturbed until the edges are set and the surface has lost its raw sheen, though the very centre may remain slightly soft. The underside should be a deep, even gold — lift one edge to confirm the colour.
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3
Immediately — while the datemaki is still hot and fully flexible — slide it onto a bamboo rolling mat (makisu). Roll it firmly into a tight cylinder, applying even pressure along the length so the corrugations of the mat imprint the exterior surface. Secure the mat with a band or string.
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4
Hold the rolled shape at room temperature until the datemaki has cooled and set in its cylindrical form. Unwrap and slice into rounds approximately 2 cm thick. The interior swirl pattern should be clean and regular; the exterior corrugated surface retains the impression of the mat.