Unagi no Kabayaki

Unagi no kabayaki is a classic Japanese dish consisting of eel (unagi) marinated in a sweet and spicy soy sauce and then grilled. Preparation begins with thoroughly cleaning the eel, followed by removing the bones and skewering. The sauce, a mixture of soy sauce, mirin, sugar and sake, gives the dish its characteristic shine and flavor.

The eel is grilled in several stages, during which the eel is coated several times with the sauce and grilled repeatedly in between to thicken the sauce and create a slightly caramelized surface. This process gives the kabayaki its distinctive texture and intense flavor. Kabayaki is particularly popular in the Kanto region, where it has a long tradition.

In Japan, unagi no kabayaki is considered a delicacy that is served on special occasions, as well as being a popular choice for unadon (eel over rice). This dish is popular not only for its rich flavor, but also for its reputed restorative properties, which are especially appreciated during the hot summer months. Kabayaki is also popular outside Japan and is often served in Japanese restaurants worldwide.