Authentic Japanese Hamachi Kama (Salt-Broiled Yellowtail Collar with Grated Daikon and Ponzu)
The prized delicacy of Japanese izakayas: the rich, fatty collar bone of Pacific yellowtail (hamachi) salted generously (shioyaki style) and broiled under intense direct heat until the skin is blistered and crackling and the succulent interior flakes effortlessly.
History & Origins
The Izakaya Master’s Reserved Cut
The collar (kama) connects the fish’s head to the body—a heavily exercised muscle packed with intramuscular fat and natural collagen. Traditionally kept by sushi chefs for personal meals or served to regular patrons as a premium drinking companion.
Ingredients
Fresh Yellowtail Collars & Shio Curing
- •2 large Fresh yellowtail collars (hamachi kama), scaled and cleaned
- •1.5 tbsp Japanese coarse sea salt (natural sea salt / ara-jio)
- •2 tbsp Japanese culinary sake for misting
Finishing, Garnishes & Chef’s Additions
- •1/2 cup Freshly grated daikon radish (daikon oroshi), lightly drained
- •3 tbsp Citrus ponzu sauce or artisanal soy sauce
- •1 fresh Sudachi, kabosu, or lemon, cut into wedges for squeezing
- •1 bowl Steamed Japanese short-grain rice and red miso soup for set meal (teishoku)
Step-by-Step Instructions
PREPARATION & METHOD
Rinse yellowtail collars in cold water and pat thoroughly dry with paper towels. Mist with Japanese sake. Generously shower coarse sea salt over all sides, rubbing extra salt onto the fins so they do not char during broiling. Rest for 20 minutes to draw out fishy surface moisture.
Preheat the oven broiler on High (or fire up a tabletop binchotan charcoal grill). Line a sturdy baking sheet with foil and set a lightly oiled wire rack over top so rendered fish oil drains away freely.
Pat collars dry once more and place skin-side up on the wire rack, 4-5 inches below the broiler element. Broil for 7-8 minutes until skin blisters with crackling dark spots. Carefully flip with tongs and broil the bone side for 5-6 minutes until flesh is opaque and juices bubble clear.
Transfer sizzling hot collars to an elongated Japanese stoneware plate. Spoon a mound of grated daikon radish beside the collar, splash ponzu over the daikon, and garnish with fresh sudachi or lemon wedges. Serve immediately while skin is sizzling.
Beverage Pairing
Junmai Daiginjo Sake / Draft Japanese Asahi Super Dry
Dry, mineral Junmai sake (Karakuchi) or an ultra-crisp Japanese draft lager cleanses palate fat between rich bites of yellowtail.
Culinary Science Insight
Salt Osmosis & Direct Radiant Collagen Rendering
Pre-salting triggers osmotic moisture expulsion that tightens collagenous skin; during 500°F radiant broiling, subcutaneous fat self-bastes the meat from within, yielding an extraordinarily juicy interior sealed behind a shattering skin.