To provide a method for processing Kabayaki (eel split and broiled in soy sauce) by which dipping sauce hardly flows down from food material and color tone of the surface of the food material can be kept favorable.

The method comprises applying dipping sauce to food material 1 comprising any one of eel, sea eel or weatherfish, and roasting the dipped food. In a final process of roasting, the dipped food material 1 is blown by flame of combustion gas so as to form a coating layer gelatinized into a caramel state at the surface of the food material 1.