Hamachi Kama Recipe
Make Hamachi Kama Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hamachi Kama (Grilled Yellowtail Collar)
Garnish & Condiments
Optional Marinade (if not grilling immediately)
Method
Prep
- 1
Clean and pat dry
If not already cleaned, rinse the hamachi collars under cold water and remove any blood clots from the cavity. Pat thoroughly dry with paper towels — dry skin is essential for good browning.
- 2
Optional marinade
If using the optional marinade, whisk mirin, light soy sauce and sake in a shallow dish. Place collars skin side up and pour marinade over them, turning to coat. Marinate 20–30 minutes in the refrigerator. Remove from marinade and pat lightly dry before continuing.
Season & Preheat
- 3
Season
Generously sprinkle kosher salt across the flesh and skin of each collar (about 1 tsp per collar total). Lightly dust with freshly ground black pepper. Let sit at room temperature for 10–15 minutes to allow the salt to penetrate and the surface to dry further.
- 4
Preheat grill or broiler or oven
For charcoal or gas grill: preheat to medium-high (about 400–450°F / 200–230°C). For broiler: position rack 6–8 inches from the heating element and preheat broiler. For oven-roasting: preheat oven to 450°F (230°C) and put a heavy baking sheet inside to heat.
Cook
- 5
Oil and sear skin
Brush the skin lightly with neutral oil to prevent sticking and promote crisping. Place collars skin-side down on the hot grill grates, under the broiler, or on the hot baking sheet. Press gently for contact so the skin crisps evenly. Cook skin-side down for 6–8 minutes, until the skin is nicely browned and crisp and flesh near the skin has turned opaque.
- 6
Flip and finish
Carefully flip the collars and continue cooking for an additional 3–6 minutes, until the thickest part of the collar reaches an internal temperature of 125–135°F (52–57°C) for medium-rare to medium (adjust to preference). Total cook time will vary by size and method (approximately 10–14 minutes). If using oven/broiler, watch closely to avoid burning the skin.
- 7
Rest
Transfer the cooked collars to a cutting board and tent loosely with foil. Rest for 3–5 minutes to let juices redistribute.
Serve
- 8
Place each collar on a serving plate. Serve with lemon wedges, a small bowl of ponzu sauce for dipping, and a spoonful of grated daikon if desired. Sprinkle sliced scallions over the fish and offer shichimi togarashi at the table for heat. To eat, squeeze lemon or dip pieces into ponzu; pick meat from around the collar bone — it is very tender and flavorful.