Hamachi Kama, also knows as Grilled Yellowtail Collar is a delicious tender, meaty, flavorful abundance of goodness.
The Hamachi collar which is discarded by most, is used by high end Japanese restaurants for a mouth watering dish packed full of flavor and tenderness. Pictured here from the incredible Sandfish Sushi & Whiskey restaurant in Palm Springs (if you haven't been it is absolutely worth a visit). It is easy to prepare and make, and definitely provides wow factor for your guests.
My recipe below is for 4 collars (1 per person). I suggest marinating a day in advance so the collars are well coated and flavorful.
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup orange juice
1/4 cup mirin or rice wine vinegar
1 cup soy
2 tablespoons maple syrup
What to do....
Mix marinade together.
Add marinate and collars together in a large bowl with a lid making sure all the collars are fully covered. Turn from time to time over a 24 hour period to ensure flavor is spread evenly.
When ready to cook pour the marinade into a pot and reduce down by 1/2.
Pat the collars dry with a paper towel and coat with either a light layer of sesame oil, or an oil of your choice.
Grill over a high heat basting with the reduced marinade. Cook for 12-20 mins until the collars are cooked through and slightly crispy.