Jisho

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や かば焼き
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Noun
1. kabayaki; loach or eel dipped and broiled in soy-based sauce​Food, cooking
Wikipedia definition
2. Kabayaki​is a Japanese term for a typical preparation of the unagi eel, sometimes exetended to preparation of other fish, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce-base sauce before broiled on a grill. The same preparation is made of other long scaleless fish such as hamo, dojō, catfish, anago, and gimpo . One can also find canned products labeled as kabayaki-style sanma.
Read “Kabayaki” on English Wikipedia
Read “蒲焼” on Japanese Wikipedia
Read “Kabayaki” on DBpedia
Other forms
蒲焼き 【かばやき】、蒲焼 【かばやき】、かば焼 【かばやき】

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