Saturday, April 19, 2008

Hide's Hamachi Kama Shioyaki

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We order Hamachi Kama just about every time we go to a sushi bar. The fish is so tender, juicy and delicious. Here are some tips on making Hamachi Kama from Hide Obatake of Renton, Washington.

Hide says in Japan they would make this dish with Buri Kama instead of Hamachi. Hamachi is young yellowtail whereas Buri is the older fish. It is the collar or the meaty part of the fish surrounding the gills. The key to making good kama is to use fresh, wild fish. Avoid farm-raised fish as it bad for your health.

This is a very simple recipe. Use good fresh kama, rub in the sea salt, and grill it for 8-10 min. Serve with daikon oroshi and lemon wedges. Be sure to use sea salt when making this dish and wait at least a few hours after salting before cooking. Hide likes to wait 2-3 days before cooking because the combination of SALT and TIME creates the special flavor. As Hide says, "Let the salt soak into the fish. Salt is the great wisdom of human beings."

2 comments:

ms.thai said...

did you mean use fresh hamachi not fresh kama? thanks [:

ms.thai said...

oh wait, is kama = collar? haha I don't seem to comprehend this very well