Hamo Eel Noppei-jiru (Conger Pike Umami Dashi Soup)

4 servings

Nimono wan with nourishing umami-rich dashi and hamo (sea eel), vegetables and Japanese omelet. The slimy texture of the yam, mozuku and okura help your digestion in summer. You can cook as much as you want at once and serve it chilled.


  • 3 ounces (90g) pike conger
  • 4 taro, sato-imo
  • 1 1/2 ounces (40g) mozuku seaweed
  • 2 okura
  • 4 cups ichiban dashi
  • 1/4 tsp salt
  • 1/2 tsp soy sauce
  • ginger

For Japanese omelette, dashimaki tamago

  • 3 eggs
  • 3 tbsps dashi
  • 1 tsp mirin
  • 1/2 tsp soy sauce


  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 1 inch (2.5cm) 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.

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