Sardines in Sweet Shoyu Sauce

Kabayaki is a popular Japanese cooking technique most often applied to eel. An eel, unagi, is cut open, cleaned, boned, steamed, grilled over a charcoal fire, and then basted with a thick, sweet soy-based sauce, tare. The finished dish is called unagi no kabayaki. The eel’s oily taste and texture are very well complemented by the sauce, making unagi no kabayaki one of the most favored delicacies in Japan.

Eel, however, is expensive and hard to hand