kabayaki

thumb|250px|Eel kabayaki on rice thumb|Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810

is a preparation of fish, especially unagi eel, where the fish is split down the back (or belly), 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.