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Saikyo miso hamachi collar

Hamachi collar, also known as yellowtail collar, is a cut of fish that comes from the collarbone area of the yellowtail fish. It is a fatty and flavorful part of the fish that is often grilled or broiled and served as a delicacy in Japanese cuisine. The meat is tender and juicy, with a slightly sweet and buttery flavor. It is often served with soy sauce, lemon, or other seasonings to enhance its natural taste.

Grilled to golden brown, brush with reserved marinade, finished with a blow torch for a caramelised crust.

Ingredients

  • 2 hamachi collar
  • 3 tbsp white miso
  • 3 tbsp sake
  • 3 tbsp mirin
  • 2 wedges of lemon

Method

  • Mix white miso, sake & mirin into a smooth paste. Set aside 1-2 tbsp for later use.
  • Pat dry hamachi collar & marinate for at least 3 hours or overnight.
  • Airfry hamachi collars in air fryer/oven at 200deg for 15mins.
  • Remove from air fryer/oven. Brush with balance seasoning & blow torch for a caramelised finish.
  • Serve with a wedge of lemon.

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