bn:03679381n
Noun Concept
Categories: Japanese cuisine, Japanese seafood
EN
kabayaki
EN
Kabayaki is a preparation of fish, especially unagi eel, where the fish is split down the back, gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle. Wikipedia
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EN
Kabayaki is a preparation of fish, especially unagi eel, where the fish is split down the back, gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle. Wikipedia
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