Cattail-Seared Mackerel, City Style

Kabayaki, or “cattail-searing,” is an ancient method of preparing eels in Japan. The name derives from the resemblance of a skewered, soy-glazed fillet of eel to a cattail growing in a marsh. Today, many Japanese make a home version of kabayaki with the more easily accessible and less costly mackerel. Most urban Japanese kitchens are equipped with a small but powerful broiling unit, and many people will grill directly over a gas fire. This method produces a fair amount of smok