It's not often that you find fish collars offered on a menu unless you're at a Japanese restaurant, but even so it's usually an item limited to how much fish was brought in for the day. If there is a collar on the menu, I will order it in a heartbeat. It's one of the best parts of the fish because the meat is rich, tender and fatty.
We picked up two insanely marbled sushi-grade hamachi collars, patted them dry, seasoned them with Maldon salt, and broiled them in the oven.
Patrick did an excellent job with the cook on the hamachi collar and served it with roasted Tokyo turnips (inspired by my recent dinner at Ozumo) and grated daikon-soy garnish with a wedge of lemon. The daikons and lemons were harvested from our garden. This recipe is so simple, yet so incredibly satisfying. Plus, the crispy fatty skin from the hamachi collar is such a pleasurable treat- it's like fish chicharrones.
Broiled Hamachi Collar (Hama Kama)
Serves 2 people (as an appetizer)
- 2 whole yellowtail collars
- 1 pinch of salt
- 1/4 teaspoon oil
- Daikon radish, finely grated in a microplane or box grater
- Dash of soy sauce and a squeeze of lemon juice, to taste
- Preheat the oven to the highest broil and position the rack in your oven to about 8 inches from the top.
- Line up a large baking pan with aluminum foil and lightly brush it with oil to prevent the hamachi from sticking. Dry the hamachi, sprinkle with a pinch of salt and place the collars skin down and broil for 8 minutes until the meat is nicely brown. Turn off the oven, but keep the fish in the oven for an additional 5 minutes until the fish flakes nicely then remove.
- Garnish: If there is too much excess liquid from the grated daikon, gently press it through a strainer or paper towel. Mix grated daikon with soy sauce and lemon juice to taste.