Hamachi Kama Recipe
Ingredients
- 2 hamachi kama (yellowtail collars)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 lemon, cut into wedges
- 1/4 cup daikon radish, grated
- 1 tablespoon green onions, chopped
Instructions
- Pat hamachi kama dry with paper towels.
- Season with salt and black pepper.
- In a small bowl, mix soy sauce, mirin, sake, sugar, ginger, and garlic.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add hamachi kama and cook for 4-5 minutes per side until golden brown.
- Reduce heat to medium and add the soy sauce mixture.
- Simmer for 5-7 minutes, basting frequently, until fish is cooked through.
- Remove from heat and let rest for 5 minutes.
- Serve with lemon wedges, grated daikon, and chopped green onions.
- Eat by picking the meat from the bones with chopsticks.
Special Notes
This authentic hamachi kama recipe showcases the rich, fatty collar of yellowtail fish, a prized cut in Japanese cuisine. The combination of soy sauce, mirin, and sake creates a traditional teriyaki-style glaze that complements the fish's natural sweetness. The collar is especially prized for its tender, fatty meat that's full of flavor. This dish is perfect for those who want to experience authentic Japanese fish preparation. The recipe can be made with other fish collars if hamachi is not available. The grated daikon and green onions add freshness and balance to the rich fish. This dish is especially popular in Japanese restaurants and is perfect for special occasions or when you want to try something unique.