Hamachi Kama Recipe

Make the Teriyaki Glaze

In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, minced garlic, and grated ginger. Stir until the sugar dissolves. Bring to a simmer and cook for 5-7 minutes until slightly thickened. Remove from heat and set aside.

Make the Ponzu Sauce

In a small bowl, mix together soy sauce, yuzu juice, rice vinegar, and dashi. Whisk until well combined and set aside.

Prepare the Hamachi Kama

Rinse the hamachi kama under cold water and pat dry with paper towels. This helps to ensure a crispy texture when frying.

Breading the Fish

Set up a breading station with three shallow bowls: one with all-purpose flour, one with a beaten egg, and one with panko breadcrumbs. Dredge each piece of hamachi kama in flour, dip it in the egg, and finally coat it with panko breadcrumbs.

Fry the Hamachi Kama

In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the breaded hamachi kama to the skillet. Fry for about 4-5 minutes on each side until golden brown and crispy.

Plate and Serve

Remove the fried hamachi kama from the skillet and drain on paper towels. Drizzle the teriyaki glaze over the top and sprinkle with togarashi and sliced green onions. Serve with ponzu sauce on the side for dipping.