Unagi Kabayaki is a style of broiling eels after coating the fish with a sweet soy-sauce-based mixture. Broiling is done over a charcoal fire.
Unagi is traditionally eaten during the hottest part of the summer (on the "Day of the Ox" on the lunar calendar) to provide strength and vitality for the rest of the year.
Well-prepared unagi combines a rich flavor (a bit like pate) with an appetizing texture - crisp on the outside but succulent and tender on the inside.
