Glazed Grilled Eel

Kabayaki

Preparation info
  • Serves

    3–4

    .
    • Difficulty

      Easy

Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

In Japan, this succulent, aromatic dish is served in the summertime, since it is thought to be just the thing for reviving strength sapped by the heat. In fact, there is a special day for eel eating called Doyo No Ushi No Hi. Calculated by the lunar calendar, it comes sometime in July and is invariably the hottest day of the year. Glazed Grilled Eel tastes best when laid upon a bed of snowy white rice (pour any remaining sauce over eels and rice) and served with assorted crisp pickle