Hamachi Kama (Grilled Yellowtail Collar)
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 (as
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Calories
164 kcal
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Course
Main Course
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Cuisine
Japanese
Hamachi Kama (Grilled Yellowtail Collar)
Description
Hamachi Kama refers to the collar portion of the yellowtail fish, prized for its tender and flavorful meat. This recipe features grilling or broiling the collar to crisp the skin and lightly char the meat, bringing out its richness without overpowering it with heavy seasoning. The fish may be seasoned with kosher salt or left plain for dipping in a sauce composed of soy sauce and yuzu juice, which adds a citrusy tang.
The method emphasizes preheating the broiler and positioning the fish about six inches from the heat source, balancing thorough cooking with crisp skin formation. This approach leverages direct radiant heat similar to grilling. The optional lemon wedges serve to brighten the flavor further when serving.
This dish is typically enjoyed directly as an appetizer or part of a larger Japanese meal, where the collar’s fatty texture is appreciated. Proper thawing if frozen is important to maintain the meat’s integrity, using cold water or refrigeration techniques. The recipe is straightforward but requires attention to temperature and timing to achieve ideal doneness.
Additional care includes lining the baking sheet with crinkled foil to prevent sticking and facilitate cleanup. The use of fresh yuzu juice or extract in the dipping sauce offers a distinctive aromatic note complementing the fish.
Ingredients
- 2 pieces hamachi yellowtail collar (11 oz, 312 g; available in Japanese markets)
- ⅛ tsp kosher salt optional; skip if you plan to lightly dip your fish in yuzu-flavored soy sauce, Diamond Crystal brand
For Serving
- 1 Tbsp soy sauce
- ½ tsp yuzu juice extract
- 2 wedges lemon (optional)
Instructions
- Gather the ingredients. If the hamachi kama is frozen, thaw it beforehand by placing the fish, still in its vacuum-sealed package, in a bowl under a thin stream of cold running water for 20 minutes. Alternatively, you can put the fish in a bowl of iced water to defrost for 2 hours (takes longer but saves water), or in the refrigerator for 9 hours.
To Broil (Recommended)
- Preheat the broiler* with a rack placed about 6 inches (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don‘t control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It‘s similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use the Medium (6 inches away) or High (8 inches away) setting.
- Crinkle a sheet of aluminum foil and line the baking sheet. This helps prevent the fish skin from sticking to the foil.
- Place 2 pieces hamachi kama (yellowtail collar) on the foil, skin side down. Sprinkle ⅛ tsp Diamond Crystal kosher salt over the fish.
- Broil on Medium (500ºF/260°C) for 8–10 minutes until the surface is blistered and browned a bit. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. You do not need to flip the fish. It should flake easily with chopsticks or a fork.
To Bake (optional)
- Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake for 10–12 minutes, until the edges are crispy and the top is golden brown and opaque. A good rule of thumb to remember is to bake 5 minutes per ½ inch thickness (measure at the thickest part of the fish). You do not need to flip it. It should flake easily with chopsticks or a fork.
To Serve
- To make the yuzu-flavored soy sauce, mix 1 Tbsp soy sauce and ½ tsp yuzu juice (extract) together and divide into individual small dipping dishes. Serve the freshly grilled fish immediately on individual plates with the dipping sauce on the side and an optional 2 wedges lemon. Squeeze the lemon over the fish and dip the Hamachi Kama lightly in the sauce to eat. Enjoy!
To Store
- You can keep the leftovers in an airtight container and store it in the refrigerator for up to 2 days or in the freezer for a month.
Notes
- This recipe originates from Namiko Chen of Just One Cookbook and should be properly credited if shared elsewhere.
- Thaw frozen hamachi kama gently to preserve texture, preferably with cold running water or overnight in refrigeration.
- Adjust broiler distance and setting according to your oven’s heat intensity to avoid overcooking or burning.
- Lightly seasoning with kosher salt is optional if you prefer dipping in yuzu-flavored soy sauce for added flavor.
- Serve with fresh lemon wedges to add brightness and cut the rich flavor of the collar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(as
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 33g | 66% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 460mg | 19% |
| Potassium | 665mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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