Hamachi Kama Recipe

Season the Hamachi Kama

Pat the hamachi kama dry with a paper towel. Season both sides of the fish collar with salt and black pepper. Allow to rest for about 15 minutes to absorb the seasoning.

Preheat the Grill

Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.

Combine Sauce Ingredients

In a medium bowl, whisk together soy sauce, yuzu juice, mirin, rice vinegar, and dashi stock until well mixed.

Finish the Sauce

Stir in the finely chopped green onions and toasted sesame seeds. Set aside for serving.

Grill the Hamachi Kama

Place the seasoned hamachi kama on the preheated grill. Grill for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks. The fish should be opaque and flake easily with a fork.

Serve

Once grilled, remove the hamachi kama from the grill and let it rest for a couple of minutes. Serve warm with the ponzu sauce drizzled over the top or on the side for dipping.