Hamachi Kama (Yellowtail Collar) are broiled to perfection with a crispy exterior and tender, fall apart meat. Add a squeeze of lemon then dip each bite in soy sauce or yuzu ponzu. The best part is this Japanese restaurant-quality dish only takes 15 minutes to make!
We love hamachi collars for a special occasion or a date night at home. Not only are the collars delicious, they are so easy to make. Just brush them with mirin and sprinkle with salt, broil in the oven, then enjoy!
Similar to Broiled Salmon Collars (Sake Kama), yellowtail collars are buttery and tender. This is a common dish found in Japanese restaurants you can easily recreate at home. Collars are packed with omega-3 fatty acids and each bite is flavor-packed!
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About Hamachi Kama
- Taste - These collars are mild and lightly fishy.
- Texture - They are lightly crispy on the outside and tender on the inside.
- Effort - This recipe is super easy. All you need to do is brush the collars then broil them.
- Time - It takes just 5 minutes of prep, then about 10 minutes to cook.
What is Hamachi Kama?
Hamachi kama, also known as yellowtail collar, is meat taken from just above the gills and below the head. When grilled or broiled, the meat is tender and delicious. In this recipe, we broil the collars until lightly golden brown on the outside and juicy on the inside.
Ingredients
- Hamachi collars - Hamachi collars are a uniquely tender cut and one of our favorite ways to enjoy fish.
- Mirin - Mirin is a Japanese sweet rice wine that adds umami flavor.
- Soy sauce - Soy sauce, or shoyu in Japanese, adds a rich savory flavor to the collars.
- Lemon wedges - Lemon wedges provide a bright finishing touch.
See recipe card for quantities.
Substitutions and Variations
- Kanpachi collars - This recipe also works for kanpachi collars. Kanpachi collars are a firmer version of hamachi.
- Salmon collars - Salmon collars are another delicious fish collar. Try these if you want a buttery salmon flavored collar.
- Spicy - Sprinkle a little togarashi (Japanese chili powder) to make these collars spicy.
- Grilled yellowtail collar - Yellowtail collars are also delicious when grilled.
- Miso-glazed - In the last 2 minutes of broiling, spread our Miso Sauce on the collars and pop them back in the oven for a rich, caramelized miso fish.
Instructions
- Prepare broiler - Place the oven rack 6-8 inches away from the top of the oven. Turn the broiler on the high setting (500°F).
- Prepare baking sheet - Line a baking sheet with aluminum foil.
- Brush and season collars - Arrange the fish skin side down on the sheet and brush each collar with mirin and sprinkle with kosher or sea salt.
- Broil collars - Place the baking sheet on the top oven rack and broil for 7-10 minutes. The fish will look lightly browned and blistered and the flesh will be flaky and tender. See photos above for reference.
- Serve - Plate the fish and serve with lemon wedges and soy sauce or yuzu ponzu for dipping. Squeeze the lemon juice on the fish and enjoy.
Pro tip: Be sure to place the middle rack 6 to 8 inches away from the top of the oven before turning the broiler on. When broiling, the heat comes from the top of the oven so you don't want the rack and collars too close to the top or too far away.
What to Serve With Hamachi Kama
These hamachi collars can be enjoyed on their own with just a shoyu or yuzu ponzu dipping sauce. But we love them with Japanese white rice and a yummy Japanese veggie like our Furikake and Lemon Shishito Peppers, Miso Eggplant, or Kani Salad for a more complete meal. For a heartier meal, enjoy them with a main course like our Teriyaki Chicken Donburi or Homemade Udon.
Storage
Store leftover hamachi kama in an air-tight container or wrap in foil and refrigerate for up to 2 days. To reheat, heat the oven to 350°F, remove the collars from the refrigerator, and allow the collars to reach room temperature (about 15 minutes). Place the collars on a baking sheet and heat for 7-10 minutes. Serve with lemon and soy sauce.
Cooking Tips
- Use aluminum foil on your sheet pan for easy cleanup.
- Keep an eye on your collars while they cook because the broiler can get hot quickly and burn the collars.
Recipe FAQs
Yes, hamachi collar is a rich source of protein and high in omega-3 fatty acids. Omega-3s contribute to brain and heart health, and can help to reduce the risk of heart disease and cancer.
Fish collars are fatty and rich. When broiled, they are perfectly crispy on the outside and tender and flaky on the inside. They also taste delicious with so many sides and sauces.
Yes, raw hamachi is delicious. We love it in on its own or in a sashimi bowl.
Both are tasty. Hamachi is fatty and buttery while tuna is firmer.
Hamachi and yellowtail are the same fish. The only difference is the age of the fish and its size.
Hamachi collars are usually available at Japanese markets, like Mitsuwa or Nijiya, or some common chain grocery stores. If they don't have it, you can also go to a local fish monger or seafood market. We got ours shipped from Four Star Seafood, a chef-curated grocery service.
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📖 Recipe
Hamachi Kama (Yellowtail Collar)
Equipment
- 1 knife
Ingredients
- 2 hamachi or kanpachi collars
- 1 tablespoon mirin
- ½ teaspoon kosher or sea salt
- lemon wedges for serving
- soy sauce for serving
- yuzu ponzu
Instructions
- Place the oven rack 6-8 inches away from the top of the oven. Turn the broiler on the high setting (500°F).2 hamachi or kanpachi collars
- Line a baking sheet with aluminum foil.
- Arrange the fish skin side down on the sheet and brush each collar with mirin and sprinkle with kosher or sea salt.1 tablespoon mirin, ½ teaspoon kosher or sea salt
- Place the baking sheet on oven rack and broil for 7-10 minutes. The fish will look lightly browned and blistered and the flesh will be flaky and tender. See photos above for reference.
- Plate the fish and serve with lemon wedges and soy sauce or yuzu ponzu for dipping. Squeeze the lemon juice on the fish and enjoy.lemon wedges, soy sauce
Video
Notes
- Refrigerate leftovers in an air-tight container or wrap in foil for up to 2 days. To reheat, heat the oven to 350°F, then allow the collars to reach room temperature (about 15 minutes). Place the collars on a baking sheet and heat for 7-10 minutes.
- Place the middle rack 6 to 8 inches away from the top of the oven before turning the broiler on. When broiling, the heat comes from the top of the oven so you don't want the rack and collars too close or too far away.
- For easy cleanup, use aluminum foil on your sheet pan.
- Keep an eye on your collars while they cook because the broiler can get hot quickly and burn the collars.
- Mirin offers more flavor and caramelization; however, if you don't have it on hand, you can brush with sake or just season the fish with sea salt.
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