Hamachi Kama is the collar of yellowtail fish (Hamachi). It is the fattiest 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.
One package of Hamachi Kama is always in our freezer. When I need one more dish on the table, I defrost the fish, put it in the toaster oven, and bake (or broil) for 25 minutes. By the time I finish cooking the main dish, Hamachi Kama is ready to serve! My kids LOVE this fish and usually eat almost all of it. My husband and I haven’t had a taste of it for a while… I promise the flavor of the fish (and easy cooking) is quite addicting!
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Hamachi Kama is the collar of yellowtail fish (Hamachi). It is the fattiest 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.
- 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/yuzu extract
- Quickly rinse the hamachi kama in cold water and pat dry.
- Cover baking pan with aluminum foil. Brush the foil with some oil. Place Hamachi Kama, skin side down.
- 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.
- 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.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Editor’s Note: Pictures updated in September 2012.
