Eel Omelet 　　　　(Umaki)
1 grilled eel (unagi)
5 eggs (tamago)
	125cc bonito and kelp soup (dashi)
	1 tbsp light soy sauce (usukuchi)
	1 tbsp mirin			unagi, grilled
	1/2 tsp salt (shio)
1cut daikon radish
canola oil
1. Cut grilled eel into 4 pieces. 2. Beat eggs well. Add light soy sauce, mirin and salt to bonito and kelp soup, mix well and add beaten eggs. 3. Coat a square omelet pan with canola oil, and heat until a drop of egg mixture sizzles on the pan. Pour a small portion of egg mixture in the pan and spread evenly. 4. When the egg is half done, put grilled eel on the egg, and roll from back of the pan toward front. Coat empty space in the pan with canola oil. 5. Slide egg roll to the other end and coat empty space with canola oil, and pour in a small portion of egg mixture. Repeat until egg roll becomes thick. 6. When the egg roll becomes big, shape with a bamboo rooling mat while it is hot and leave for a while. Cut into pieces and serve with grated daikon radish. Serves 4