Eel, eel, conger eel, and doze eel

skewered eel roasted and wrapped in fried egg(Umaki)

omeletloach or eel dipped and broiled in soy-based sauce

This omelet is made in the same way as making dashimaki tamago (rolled egg), using broiled eel as the core. The slight sweetness of the egg, the flavor of the broth, and the rich taste of the broiled eel are all combined in this dish, which is served with grated radish and sprouts. It is served with grated daikon (Japanese radish) and kinome seaweed. It is listed as a standard dish in many eel restaurants. Even if you can only get a small amount of eel, umaki makes a very satisfying dish.