Kabayaki is a type of eel dish from Japan, most commonly eaten during the summer or autumn. It is one of the most popular eel dishes found in Japan. The Japanese word “kabayaki” means to broil over a flame, and this is the most common cooking method used for kabayaki. The preparation consists of where the fish, especially unagi eel, is split, butterfly and boned, cut in fillets, skewered, and dipped in a sweet soy sauce before grilled. Typically made with freshwater eels (unagi), but sometimes saltwater eels (anago) are used.
