Grilling Up Hamachi Kama
I was instantly hooked onto Hamachi Kama because of how tender and sweet it is. Hamachi Kama is the collar of a Yellowtail Tuna. Some might consider it just as extra scrap meat, but when broiled or grilled, it can make for the perfect appetizer or meal. My first real chance to savor Hamachi Kama was at my favorite local sushi restaurant in Fremont called Satomi. They serve a generous portion broiled to perfection. We usually would have one order to accompany the rest of our meal.
Recently, my cousin discovered that Suruki Supermarket in San Mateo offered uncooked Hamachi Kama. I took it as an opportunity to try and pick up a few to grill this past weekend. I browsed through Suruki and was able to pick up some collars. While browsing I noticed they also had Uni, Monk Fish Liver, and even Toro available. I was pretty impressed at the selection of goods they had.
Back home, I fired up the grill and prepared the collars just by seasoning them with sea salt and pepper on each side. I grilled them for about 15 minutes total, flipping the collars occasionally as they cooked. No special herbs or spices here for this dish. I served the collars with slices of lemon wedges and added a small pinch of finishing salt to them. If you want some extra flavor you could try serving a ponzu sauce along with the dish or do what I did and combine a little soy sauce and lemon juice for a variation of a toyomansi.
