Broiled Hamachi Kama
Serves 4
- 4 6-8 oz. Hamachi collars
- Coarse sea salt or kosher salt
For the dipping sauce:
- 1/3 cup ponzu sauce (we used Kikkoman)
- Juice of 1/2 lemon
- 1 T Sake
- 1 t sugar
- Sriracha sauce to taste, about 1/2 teaspoon
- 2 inch length of daikon radish, finely grated into sauce, optional
If you prefer to grill them, just follow this recipe placing oiled collars skin side down on grill.
Pre heat oven, set to broil
Position oven rack around 8 inches from flame.
Sprinkle coarse salt on both sides of collars for about 8 minutes. Give collars a quick rinse, pat dry.
Lightly oil broiling pan then place collars skin side up.
Lightly baste collars with olive oil.
Broil until skin starts to nicely brown, 2-4 minutes. Flip and broil another 3-4 minutes or until flesh is just opaque at the thickest part.
Serve skin side up. Pick away around the cartilage for a surprising amount of delicious hamachi!
