Japanese Hamachi Yellowtail Collar

Experience the delightful flavors of my Japanese Hamachi Yellowtail Collar recipe! If you’re seeking a flavorsome dish that’s both simple to prepare and packed with Japanese seafood goodness, this recipe is a must-try! These juicy hamachi kama, seasoned to perfection, are served with a zesty dipping sauce. It’s a Japanese classic dish waiting to happen right in your kitchen!

Broiled Japanese yellowtail collar served on a grilling rack served with Japanese chili ponzu sauce, top down angle.

Why I Love This Recipe

My Japanese Hamachi Yellowtail Collar is a delightful Japanese dish that features the baked tender hamachi kama, something I consider a hidden gem in Japanese cuisine! What makes this recipe truly appealing is its balance of healthiness and incredible taste! Hamachi, in addition to being extremely flavorful and one of my personal favorite dishes, offers a wealth of nutritional benefits! This dish captures the essence of Japanese flavors, with the main ingredient being the lightly seasoned and baked yellowtail collar, complemented by a savory and zesty ponzu dipping sauce.

If you’re in search of a side dish that bursts with authentic, savory Japanese seafood flavors, my simple recipe is the answer! Much like my other dishes such as Japanese Baked Salmon Belly, Japanese Miso Salmon, and Miso Black Cod, this recipe guarantees perfect tenderness and flavor every time you prepare it. So, why wait? Seize the opportunity to bring the flavors of Japan to your table with this simple yet delightful baked fish recipe today!



  • Yellowtail Collar – packaged yellowtail collar or hamachi kama found in the frozen seafood section of most Japanese or Asian grocery stores.
  • Salt – sea salt preferred.
  • Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets, Mizkan brand preferred.
  • Yuzu – concentrated juices from Yuzu fruit in a bottle found at Asian grocery stores. Can substitute with fresh lemon juice.
  • Chili Pepper – optional, freshly chopped red chili pepper, thai pepper, or serrano pepper.
  • Lemon – optional garnish.

🍣 Hamachi Note

Hamachi is Japanese Yellowtail and NOT THE SAME as Baja California Yellowtail or Kingfish. While they may appear similar, hamachi stands out with its richer omega-3 content and distinctive, flavorful profile compared to the others.

Broiled Japanese yellowtail collar served on a grilling rack served with Japanese chili ponzu sauce being picked up with a pair of chopsticks.

Essential Kitchen Equipment

📄 Equipment Notes

Utilizing a Toaster Oven, although not mandatory, can expedite the preheating process.


Step 1 Begin by patting dry the fish collar with a paper towel and adding a pinch of salt to the meat side.

Salted hamachi collar.

🧂 Seasoning Pro Tip

For even seasoning, try sprinkling from a Higher Above. Proper seasoning is the key to perfectly broiled fish.

Step 2 Place the collar on a baking sheet or rack and broil for 10-14 minutes at 425°F until the meat effortlessly flakes with a fork.

Salted hamachi collar on a baking mat.

⏲️ Baking Time Pro Tip

Collar sizes can vary, and so will baking times. It’s advisable to begin checking for flakiness with a fork around the 10-minute mark or when the internal temperature reaches 140°F.

Step 3 Then, combine ponzu, yuzu, and optional chopped chili peppers to prepare a zesty dipping sauce.

Dipping sauce for baked hamachi kama.

Step 4 Finally, serve the baked collar with the flavorful ponzu sauce.

Hamachi kama served.

🌿 Garnishing Pro Tip

Enhance the flavor of your hamachi collar by adding a squeeze of Fresh Lemon Juice after baking.

🍽️ Serving Pro Tip

Be sure not to miss out on the most substantial portion of meat in the kama collar, located right behind the main cartilage.

Paring Recommendations

Complement the main dish with a Japanese-style soup like Tofu Miso Soup, adding warmth and depth to your meal. On the side, opt for a vegetable dish like Japanese Okra Salad or Japanese Spinach Salad to provide a refreshing and crisp contrast to the rich flavors of the hamachi kama. For a complete meal, serve with a bowl of preferred rice.

Broiled Japanese yellowtail collar served on a grilling rack served with Japanese chili ponzu sauce being dipped into the sauce with a pair of chopsticks.

Frequently Asked Questions

How do I select a good-quality yellowtail collar for this recipe?

Most of the hamachi collar found at Japanese supermarkets are of high quality and prepared and processed for this recipe.

What's the recommended internal temperature to ensure it's cooked correctly?

The USDA recommends 145°F, but we would recommend 140°F as the fish will continue to bake after removing from heat.

Is the chili pepper necessary for the dipping sauce, or can I skip it?

It is completely optional.

Are there any nutritional benefits to eating yellowtail collar?

Yellowtail Collar is not only high in protein and omega-3 fatty acids but also rich in vitamin B12 for nerve function and vitamin D for bone health and immune support.

Storage Tips

To store leftovers, use an airtight container in the fridge, which preserves freshness for 3-5 days. When reheating, use the microwave.

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Watch How To Make It

Japanese Hamachi Yellowtail Collar

Discover the delectable flavors of my Hamachi Kama recipe, a tender and succulent Japanese yellowtail collar dish. Broiled to perfection and served with a zesty ponzu and yuzu sauce, this hamachi kama recipe is a must-try for seafood enthusiasts.
4.55 from 20 votes
Course: Side Dish
Cuisine: Japanese
Keyword: hamachi collar, hamachi kama, hamachi kama recipe, what is hamachi kama
Prep Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes
Servings: 2
Print Recipe
Calories: 455kcal


  • 1 Yellowtail collar
  • 1/8 tsp Salt
  • 1 tbsp Ponzu
  • 1 tsp Yuzu can sub with lemon juice
  • 1/4 Chili Pepper optional
  • 1 Lemon Wedge optional


  • Gather all the ingredients.
  • Pat Yellowtail collar dry with a paper towel and lightly sprinkle salt on meat side (no need to salt skin side).
    Salted hamachi collar.
  • Line oven tray with aluminum foil and spray cooking oil or use a silicone baking mat. Place fish skin down - meat up and cook for about 10-14 minutes at 425F. Cooking time may vary depending on the thickness of the collar. I recommend starting at 10 minutes and checking to see if meat easily flakes off with a fork.
    Salted hamachi collar on a baking mat.
  • In the meantime, prepare dipping sauce by slicing optional peppers and adding it to a bowl. Mix with Ponzu and Yuzu.
    Dipping sauce for baked hamachi kama.
  • Once fish is done, serve with dipping sauce. Note - there's a main cartilage in the collar and the mass of the meat will be behind the cartilage.
    Hamachi kama served.


Calories: 455kcal | Carbohydrates: 1g | Protein: 92g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 167mg | Sodium: 604mg | Potassium: 1895mg | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 16mg | Calcium: 144mg | Iron: 1mg
*Values Based Per Serving
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  1. Yellow Tail is my favorite fish, I just bought some and ponzu sauce, I’m ready to cook and have a amazing dinner

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