📝 About This Recipe
Hamachi Kama, the collar of the yellowtail fish, is widely considered the most succulent and flavorful cut by sushi chefs and seafood connoisseurs alike. This dish celebrates the fatty, buttery texture of the collar, which is grilled until the skin is shatteringly crisp while the interior remains incredibly moist. Enhanced with a delicate balance of sea salt and a citrusy dipping sauce, it is a masterclass in Japanese simplicity and umami-rich satisfaction.
🥗 Ingredients
The Fish
- 2 pieces Hamachi Kama (Yellowtail Collar) (high-quality, fresh or sushi-grade)
- 1 teaspoon Coarse Sea Salt (Maldon or Kosher salt preferred)
- 1 tablespoon Sake (for rinsing and deodorizing)
Ponzu Dipping Sauce
- 3 tablespoons Soy Sauce (low sodium preferred)
- 2 tablespoons Yuzu Juice or Lemon Juice (freshly squeezed)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Rice Vinegar
Traditional Accompaniments
- 3 inch piece Daikon Radish (peeled and finely grated)
- 2 pieces Hajikami Shoga (pickled ginger sprouts)
- 1/2 Lemon (cut into wedges)
- 1 stalk Scallions (finely sliced on a bias)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Thoroughly rinse the Hamachi collars under cold running water, ensuring any stray scales or blood clots near the bone are removed.
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2
Pat the collars extremely dry with paper towels. This is the most critical step for achieving a crispy skin; any moisture will cause the fish to steam rather than sear.
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3
Drizzle the sake over the flesh side of the fish and let it sit for 5 minutes, then pat dry once more.
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4
Generously season both sides of the collar with coarse sea salt, focusing slightly more on the skin side.
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5
Preheat your broiler to high or prepare a charcoal grill for direct medium-high heat. If using an oven, line a baking sheet with foil and place a wire rack on top.
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6
Lightly oil the wire rack or grill grates to prevent the delicate skin from sticking.
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7
Place the Hamachi collars on the rack, skin-side up. If broiling, place the tray about 4-5 inches away from the heat source.
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8
Cook for 6-8 minutes on the skin side until the skin is bubbling, charred in spots, and deeply golden brown.
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9
Carefully flip the collars using a wide spatula and cook the flesh side for another 4-5 minutes. The meat should be opaque and flake easily near the bone.
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10
While the fish cooks, prepare the Daikon Oroshi by grating the radish and gently squeezing out the excess bitter liquid, leaving a moist mound of pulp.
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11
Whisk together the soy sauce, yuzu juice, mirin, and rice vinegar in a small bowl to create the dipping sauce.
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12
Remove the fish from the heat and let it rest for 2 minutes to allow the juices to redistribute.
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13
Plate the collars alongside a mound of grated daikon topped with a splash of soy sauce, a lemon wedge, and the pickled ginger sprout.
💡 Chef's Tips
Always use a wire rack when broiling to allow hot air to circulate under the fish, ensuring the bottom doesn't get soggy. If the collar is particularly thick, use a paring knife to make a small nick in the thickest part to check for doneness; it should be translucent-white, not pink. Don't skimp on the salt; it draws out moisture and creates the signature crackly texture of the skin. For an extra layer of flavor, you can brush a thin layer of white miso paste on the flesh side during the last 2 minutes of cooking. Freshly grated daikon is essential as it aids in digesting the high fat content of the yellowtail.
🍽️ Serving Suggestions
Pair with a cold, dry Junmai Ginjo Sake to cut through the richness of the fish. Serve with a side of fluffy steamed Koshihikari white rice and a bowl of red miso soup. A light cucumber and wakame seaweed salad (Sunomono) provides a refreshing acid contrast. For a beer pairing, an Ashai Super Dry or a Japanese craft yuzu ale works beautifully. Offer a small dish of Shichimi Togarashi for guests who want to add a spicy kick to their bites.