📝 About This Recipe
Considered the 'ribeye of the sea' by sushi chefs, Hamachi Kama is the fatty, succulent collar of the yellowtail fish. This recipe utilizes the traditional Robatayaki method—slow-grilling over high heat—to render the rich fat while creating a shatteringly crisp skin. The result is a buttery, melt-in-your-mouth delicacy balanced by a bright, citrusy ponzu dipping sauce and a touch of smoky char.
🥗 Ingredients
The Fish
- 2 pieces Hamachi Kama (Yellowtail Collar) (large, fresh or high-quality frozen and thawed)
- 1 teaspoon Kosher Salt (fine grain for even coverage)
- 1 tablespoon Neutral Oil (grapeseed or canola for brushing)
- 2 tablespoons Sake (in a spray bottle or for brushing)
Citrus Ponzu Dipping Sauce
- 4 tablespoons Soy Sauce (Japanese style (shoyu))
- 3 tablespoons Yuzu Juice or Lemon Juice (freshly squeezed)
- 1 tablespoon Mirin (sweet rice wine)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 pinch Katsuobushi (Bonito Flakes) (for smoky depth)
Aromatics & Garnish
- 3 inch piece Daikon Radish (finely grated (Oroshi))
- 2 pieces Hajikami Shoga (pickled ginger sprouts)
- 2 stalks Green Onions (finely sliced on a bias)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 2 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Pat the Hamachi Kama thoroughly dry with paper towels. Excess moisture is the enemy of crispy skin.
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2
Generously season both sides of the collars with kosher salt. Let them sit at room temperature for 10-15 minutes to draw out surface moisture, then pat dry once more.
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3
While the fish rests, prepare the dipping sauce by whisking together the soy sauce, yuzu juice, mirin, rice vinegar, and bonito flakes. Set aside to infuse.
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4
Grate the daikon radish using a fine grater. Squeeze out the excess liquid gently so you are left with a moist mound of 'snow' (daikon oroshi).
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5
Preheat your grill (ideally charcoal with Bincho-tan) to medium-high heat. If using a gas grill, ensure the grates are scrubbed clean and very hot.
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6
Lightly brush the grill grates with neutral oil to prevent sticking. Brush a thin layer of oil onto the skin side of the fish.
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7
Place the Hamachi Kama on the grill, skin-side down first. You should hear a distinct sizzle immediately.
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8
Grill the skin side for 6-8 minutes. If flare-ups occur from the melting fat, move the fish to a slightly cooler part of the grill.
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9
Spritz or brush the flesh side with sake. This helps steam the interior slightly and adds a subtle sweetness.
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10
Carefully flip the collars using a wide spatula. The skin should be charred, golden, and crispy.
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11
Grill the flesh side for another 5-7 minutes. The meat near the bone should be opaque and flake easily when tested with a fork.
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12
During the last minute of cooking, give the skin side one final 30-second press against the heat to ensure maximum crunch.
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13
Remove from the grill and let rest for 2 minutes to allow the juices to redistribute.
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14
Plate the collars skin-side up. Place a mound of grated daikon and a lemon wedge on the side. Garnish with green onions and a sprinkle of Shichimi Togarashi.
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15
Serve immediately with the ponzu sauce in a small side ramekin for dipping.
💡 Chef's Tips
Always use a 'dry brine' method by salting the fish early; this ensures the skin doesn't stick and becomes incredibly crisp. If you don't have an outdoor grill, a cast-iron grill pan or an oven broiler set to high will yield excellent results—just watch closely to prevent burning. Don't be afraid of the 'char'—the fat content in Hamachi can handle high heat, and those blackened edges provide essential flavor contrast. When eating, use your chopsticks to dig into the 'pocket' of meat hidden behind the fin; this is the most tender morsel of the entire fish.
🍽️ Serving Suggestions
Pair with a cold, dry Junmai Ginjo sake to cut through the richness of the fish oils. Serve alongside a bowl of steamed Koshihikari rice and a simple miso soup for a complete meal. A side of pickled cucumbers (Sunomono) provides a refreshing acidity that cleanses the palate between bites. For a modern twist, add a small dollop of Yuzu Kosho (fermented chili paste) to the side of the plate for a spicy, citrusy kick.