Hamachi Kama Recipe

Prepare fish

Pat the hamachi collars dry with paper towels. Trim any ragged edges of skin if desired. Using a small knife, make 2–3 shallow diagonal slashes through the skin and a little into the flesh on each collar to help render fat and allow sauce to penetrate.

Season

Rub each collar lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper (divide total seasoning evenly). Let sit at room temperature 10–15 minutes while you prepare the sauce so flavors penetrate and fish comes closer to even cooking temperature.

Preheat and oil

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil for easier cleanup and set a wire rack on the sheet. Brush both collars lightly with the neutral oil (about 1 tbs per collar) and place skin-side up on the rack.

Bake

Bake in the preheated oven for 12–16 minutes, depending on collar size, until skin is crisp and flesh is opaque and flakes easily with a fork. If desired, for extra browning, switch the oven to broil for 1–2 minutes at the end — watch carefully to prevent burning.

Rest

Remove the collars from the oven and let rest 2–3 minutes while you finish the glaze and spoon it over the fish.

Combine base liquids

In a small saucepan combine soy sauce (4 tbs), mirin (2 tbs), sake (1 tbs), brown sugar (1.5 tbs) and rice vinegar (1 tsp). Stir to dissolve the sugar.

Aromatics

Add grated ginger (1 tsp) and minced garlic (1 clove) to the pan. Bring the mixture to a gentle simmer over medium-low heat.

Reduce and finish

Simmer gently for 3–4 minutes until slightly reduced. Stir in sesame oil (1/2 tsp) and optional mirin reduction or honey (1 tsp) for extra shine. Mix cornstarch (1/2 tsp) with water (1 tsp) to make a slurry, then whisk the slurry into the simmering sauce and cook 30–60 seconds until the glaze lightly thickens. Taste and adjust balance with a tiny pinch of salt or additional sugar if needed. Keep warm off heat.

Glaze the fish

Spoon or brush the warm glaze over the baked hamachi collars just after they come out of the oven. If you prefer a sticky finished surface, return the glazed collars under the broiler for 30–45 seconds to set the glaze — watch closely.

Transfer the glazed hamachi collars to a serving platter. Sprinkle thinly sliced scallions (2 tbs) and toasted sesame seeds (1 tsp) over the top. Serve with lemon wedges for squeezing at the table.

Suggested accompaniments: steamed rice and lightly dressed greens or pickled vegetables to cut the richness.