Hamachi (Yellowtail). Taking it All the Way

  • Roast the Collar

  • Char the Belly

  • Slice the Loin

Too often “Japanese” cuisine just means sushi with some cooked appetizers. Its deeper, richer slow cooked dishes are overlooked and underserved. A side of Hamachi (Japanese Yellowtail) from your fish butcher will allow you to explore this type of cooking at home. Its 3 parts, the collar, top loin, and belly serve to make 3 of my favorite Japanese fish dishes.

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  • Break the two muscle pieces down into boneless and skinless (or have the butcher do it), and leave the collar as it is. The bloodline is bright red and somewhat acceptable in raw preparations, but turns dark and unappealing when cooked. Trim and discard it wherever you see it. Marinate the collar and belly in Miso paste, Mirin, White Soy, Ponzu, lemon zest, and oil. Season it lightly with a spice rub if you like.

  • Put the loin in the fridge, the belly in the freezer, and the collar on a parchment paper lined and wire-racked tray.

  • Place the collar skin side up under a broiler on the lowest rack. This will effectively create a hot oven with a direct heat source. The collar should cook all the way through in 8-10 minutes. It has bones running through it all angles that you will slide out and pick out later.

  • Flip the collar and place the now much colder belly on the tray and under the broiler on the highest rack. 45-60 seconds should yield crackling, sizzling sounds and great color.

  • Take out and rest. Dash with ponzu to season and stop residual cooking.

  • Slice the loin sashimi-style and season with whatever sashimi seasonings you like,

  • Slice the belly an inch thick and sauce it however you like,

  • Discard the skin and bones of the collar and serve in a bowl with herbs, ponzu, lemon, oil, and charred tomatoes (optional).

Marinated and Broiled belly, being dressed with Ginger infused Ponzu

Marinated and Broiled belly, being dressed with Ginger infused Ponzu