Grilled eel - Kabayaki

Japanese: 蒲焼 - かばやき

A typical way to cook eel is to open it up, skewer it, and broil it in a sauce made from soy sauce and mirin. In the Kanto style, the eel is opened from the back, lightly grilled, and steamed once before being finished, while in the Kansai style, the eel is opened from the belly and finished without being steamed. Around the Muromachi period, eels were skewered whole and grilled, and it is said that this name comes from the resemblance of the head of a cattail (cattail). In the Edo period, it took on its current form. It is also used for conger eels, loaches, conger eels, etc.
→ Related topics Eel (unagi) | Loach

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

ウナギの代表的な料理法で，開いて串(くし)に刺し，醤油とみりんを合わせたたれで付焼にする。関東風は背開きにし白焼して，一度蒸してから仕上げ，関西風は腹開きにし蒸さずに仕上げる。室町時代ごろにはウナギを丸のまま竹串に通して焼き，その形がガマ（蒲）の穂に似るためこの名があるという。江戸時代には現在のような形になった。アナゴ，ドジョウ，ハモなどにも応用。
→関連項目ウナギ（鰻）｜ドジョウ

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