Ninomo wan with nourishing umami-rich dashi and hamo, vegetables and Japanese omelet. The slimy texture of the yam, mozuku and okura is good for digestion in hot summer days. You can cook a large amount of it and serve it chilled.

■ Ingredients（ for 4 persons ）

• 80g pike conger
• 80g Japanese omelette,
  dashimaki tamago
  3 eggs (M size 58～64g each)
  3 tbsp dashi
  1 tsp mirin
  1/2 tsp light soy sauce
• 4 taro, sato-imo
  (small 40 ～50 each)
• 40g mozuku, seaweed
• 2 okura
• 1 tsp salt
• 800cc ichiban dashi
  1/4 tsp salt
  1/2 tsp llight soy sauce
  1 ginger (12g)

■ Recipes

• 1. Cut open a hamo and cut it up finely. (Cut up the small bones near the skin into 4~5mm widths.)Quarter it.
• 2. Boil taro in hot water for about three minutes. Peel skin and cut into bite sizes.
  (Do not wash the sliminess off the taro.)
• 3. Make an omelette, dashimaki tamago.
  Beat the eggs well and add dashi, mirin and light soy sauce.
  Put a little oil in a pan, put in 2/3 quantity of the solution and cook.
  Add the rest and do the same. Cool down and cut into 4 pieces.
• 4. Cut mozuku into fine pieces.
• 5. Okura: Sprinkle on a pinch of salt and rub it on a cutting board.
  Boil it quickly for 10 seconds. Cut it into 2cm lengths.
• 6. Put dashi, salt and light soy sauce in a pan and add the omelette and taro.
  Cook under low heat.
• 7. Take the omelet out before boiling. Upon boiling, add hamo.
• 8. Once almost cooked, take the hamo out and put in mozuku, okura and grated ginger. Season.
• 9. Put the hamo and omelet in a soup bowl (wan) and add soup with taro and okura.