DISH RESEARCH · Main dish
Kanto-style Eel Kabayaki
Also known as: Kantō-fū unagi no kabayaki, 関東風うなぎの蒲焼
Kanto-style eel kabayaki is eel split, grilled, and repeatedly brushed with a sweet soy-based tare until glossy and tender.
About Kanto-style Eel Kabayaki
Kanto-style eel kabayaki is eel split, grilled, and repeatedly brushed with a sweet soy-based tare until glossy and tender.
Ingredients in Kanto-style Eel Kabayaki
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.