-
Kabayaki (蒲焼) is a
preparation of fish,
especially unagi eel,
where the fish is
split down the back (or belly),
gutted and boned, butterflied, cut into...
- rice, and
topped with
fillets of eel (unagi)
grilled in a
style known as
kabayaki,
similar to teriyaki. The
fillets are
glazed with a
sweetened soy-based...
-
nihon unagi).
Unagi is a
common ingredient in ****anese cooking,
often as
kabayaki. It is not to be
confused with sal****er eel,
which is
known as
anago in...
-
local dish of ****an,
consisting of
thinly sliced unagi (eel)
grilled in
kabayaki style on rice.
Hitsumabushi became common in the 1950s, when farm-raised...
- the ****anese
dictionary says
kabayaki applies to such fish as ungai, hamo, and dojō
Hepburn 1888 J-E dict.
defines "
kabayaki:
roasted flesh or fish". "Buber's...
- Gyūdon, beef on rice Katsudon, pork
cutlets on rice Unadon,
grilled eel
kabayaki on rice "Mother and
Child Reunion", a Paul
Simon song that
takes its title...
- used to
accompany sushi.
Mirin is also an
ingredient in
other sauces:
Kabayaki (grilled eel) sauce: mirin, soy sauce, sake, sugar, fish bone (optional)...
-
compared to
unagi (freshwater eels)
which are
usually barbecued with a
sauce (
kabayaki).
Anago is also
slightly less rich and oily than unagi.
Anago has a very...
- "yakitori",
instead of
yakiton (やきとん,
skewered and
grilled pork).
While kabayaki is also
skewered and
grilled over charcoal, it is
rarely categorized as...
- of the food culture, with many
restaurants serving grilled eel
called kabayaki. However,
presumably due to a
combination of
overfishing and
habitat loss...
