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!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Appetizer, Dinner, Main Course, Side Dish, Sides
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
Storage
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.
Top Tips
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.