Japanese Yellowtail Hamachi Collar, also known as hamachi kama in Japanese, refers to the meat of the fish collar located between the pectoral fins and before the gills of the fish. This portion of the fish is highly prized for its rich flavor and tenderness, attributed to its high fat content, making it exceptionally juicy and full of omega-3 fatty acids.
It is a delicacy commonly found on menus in Japanese restaurants across Japan and sushi restaurants in the US, offering a delightful burst of umami flavor to discerning seafood enthusiasts.
How to make Japanese Yellowtail Hamachi Collar, hamachi kama?
- Begin by patting dry the fish collar with a paper towel and adding a pinch of salt to the meat side.
- 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.
- Then, combine ponzu, yuzu, and optional chopped chili peppers to prepare a zesty dipping sauce.
- Finally, serve the baked collar with the flavorful ponzu sauce and optionally accompanied by lemon wedges.
Do not overcook the hamachi collar as it may result in a tough texture. Utilizing a toaster oven for faster preheating and broiling can be advantageous. Cooking times will differ based on the collar’s size, thus it’s recommended to start checking for flakiness with a fork around the 10-minute mark.
What ingredients do I need to make hamachi kama recipe?
- Yellowtail Collar – packaged yellowtail collar or hamachi kama found in the 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.
How to store leftovers?
To store leftovers, use an airtight container in the fridge, which preserves freshness for 5-7 days. When reheating, use the microwave.
Do you have other Japanese yellowtail hamachi recipes I can try?
Japanese Hamachi Yellowtail Collar
- 1 Yellowtail collar
- 1/8 tsp Salt
- 1 tbsp Ponzu
- 1 tsp Yuzu can sub with lemon juice
- 1/4 Chili Pepper 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).
- 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.
- In the meantime, prepare dipping sauce by slicing optional peppers and adding it to a bowl. Mix with Ponzu and Yuzu.
- 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.
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