Hamachi Kama Recipe
broiled Japanese yellowtail collar, grated ginger, daikon
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Ingredients
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Hamachi Kama (yellowtail collar)
Garnish & condiments
Method
Hamachi Kama (yellowtail collar)
- 1
Prepare collars
Rinse the hamachi collars under cold water and pat thoroughly dry with paper towels. Score the skin lightly in 2–3 places if the skin is thick to help render fat and prevent curling.
- 2
Season
Brush both sides lightly with neutral oil. Sprinkle sea salt evenly over the skin and flesh side (about half the salt on each side). Grind the black pepper over the flesh side only.
- 3
Broil (or grill)
Place an oven rack 6–8 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil and place a wire rack on it. Put the collars skin-side up on the rack. Broil for 7–9 minutes, watching closely: the skin should blister and brown and the meat should flake easily near the bone. If using a charcoal or gas grill, cook skin-side down over medium-high heat 6–8 minutes, then flip briefly 1–2 minutes to finish the flesh side.
- 4
Rest
Remove the collars from the broiler and let rest 2 minutes. This lets juices settle and makes handling easier.
Garnish & condiments
- 5
Prepare grated daikon (oroshi) and ginger
Grate the peeled daikon on the fine side of a grater into a small bowl. Press gently to remove excess water if it seems watery, leaving a moist but not soggy mound (about 1 cup). Grate the peeled ginger finely or use a ginger grater to yield about 1 tablespoon.
- 6
Assemble serving condiments
Mix the grated ginger with 1–2 teaspoons of soy sauce to create a small dipping paste (optional). Place the grated daikon in a small mound on each plate and top with a small spoonful of the ginger-soy paste or keep them separate so diners can combine to taste. Add lemon or sudachi wedges and scatter thinly sliced scallion if using.
- 7
Serve
Transfer the hamachi collars to serving plates skin-side up. Spoon a little grated daikon beside each collar and offer the ginger-soy mixture and citrus wedges. Diners can squeeze citrus over the fish and take bites with daikon and a bit of ginger-soy for bright contrast.