Hamachi Kama

Hamachi Kama is the collar of yellowtail fish (Hamachi).  It is the most fatty and juicy part of the fish and there are two in each yellowtail (one per side).  Usually it is grilled/broiled until the skin is crisp and the inside is just cooked through. You can easily scrape the flesh off the cartilage with chopsticks.

Hamachi Kama

Ingredients

• 1 Hamachi Kama (available in Japanese market)
• 1 tsp neutral flavor oil (vegetable, canola, etc)
• Lemon (slice, optional)
• 1 Tbsp soy sauce
• ½ tsp Yuzu juice

Instructions

1. Quickly rinse the hamachi kama in cold water and pat dry.
2. Cover baking pan with aluminum foil. Brush the foil with some oil. Place Hamachi Kama, skin side down.
3. 1. Bake at 400F until the top is nicely browned, about 20-25 minutes (in my oven toaster). Please remember cooking time varies depending on oven/toaster oven.
   2. Serve immediately with lemon slice and a small dish containing yuzu and soy sauce mixture. Squeeze lemon over the fish and dip in the sauce to eat.

https://www.justonecookbook.com/hamachi-kama/