To make the barbecued eel, light a barbecue or preheat the grill to high. To make the dry rub, mix together the garlic powder, dried oregano, cracked black pepper and salt in a medium bowl.

“In Eastern Japan they butterfly the eel from its back, and season with darker soy sauce ideal for barbecuing. Barbeque (kabayaki) is the most common style of preparing unagi today. There’s ...