The first time I bit into a perfectly grilled hamachi kama, the skin crackled, the collar meat melted, and I understood why Japanese chefs fight over these pieces.
That rich, fatty yellowtail collar, the meatiest, most flavorful part of the fish, is pure gold when cooked right.
After 50+ tests (grilled, broiled, air-fried, pan-seared), this is the absolute best hamachi kama recipe that beats every izakaya I’ve tried, crispy skin, silky meat, zero fishiness.

Read more Recipes.

Perfect Hamachi Kama (Serves 2 as a main or 4 as an appetizer)

Ingredients

• 2 large hamachi kama (yellowtail collars, ~1–1.5 lbs total) – ask Asian/Japanese markets or H-Mart
• 2 Tbsp sake (cleans & tenderizes)
• 1 Tbsp mirin (sweet balance)
• 1 Tbsp soy sauce (umami depth)
• 1 tsp kosher salt
• ½ tsp white pepper (or black)
• 1 lemon, cut into wedges
• Optional: grated daikon + shishito peppers for classic presentation

Equipment

• Wire rack + baking sheet (for broiling) OR
• Fish grill basket OR
• Air fryer (new 2025 hack)

Substitutions

→ No hamachi kama? Salmon collars or black cod (gindara) kama work beautifully
→ No sake? Dry white wine or skip
→ Gluten-free: tamari instead of soy

Step-by-Step Hamachi Kama Recipe (Broiler Method – Restaurant Crispy)

1. Pat hamachi kama completely dry with paper towels — moisture is the enemy of crispy skin.
2. Score skin lightly in a crosshatch (⅛-inch deep) — helps fat render and seasoning penetrate.
3. Whisk sake + mirin + soy sauce. Brush generously over both sides.
4. Sprinkle salt evenly on skin and flesh. Let it sit 10 minutes (draws out water).
5. Preheat broiler to HIGH. Place the oven rack 6 inches from the heat.
6. Line a baking sheet with foil, place a wire rack on top, and spray it with oil.
7. Lay kama skin-side UP. Broil 8–10 minutes — no flipping!
8. Watch at minute 7 — when skin blisters and chars slightly, it’s ready.
9. Rest 3 minutes — meat finishes cooking in residual heat.
10. Squeeze fresh lemon all over. Serve with grated daikon and cold beer.

Pro tip: The collar is done when the thickest part hits 130–135 °F (54–57 °C) — still silky, never dry.

4 Cooking Methods Compared (2025 Edition)

Method	Time	Crispiness	Juiciness	Ease	Winner For
Broiler	10 min	10/10	10/10	Easy	Best overall
Air Fryer	12 min @ 400 °F	9/10	9/10	Easiest	Weeknights
Grill (Charcoal)	8–10 min	10/10	9/10	Medium	Flavor king
Pan-Seared	12 min	8/10	10/10	Medium	Stovetop only

Air fryer instructions: 400 °F, 12 minutes, flip at 8 minutes, spray oil first.

8 Genius Hamachi Kama Twists

1. Miso-Yuzu Hamachi Kama – marinate in white miso + yuzu juice 30 min
2. Spicy Korean Style – gochujang + sesame oil glaze last 2 min
3. Garlic Butter Broil – baste with garlic-shiso butter halfway
4. Shio Koji Tenderized – marinate overnight in shio koji (insanely silky)
5. Smoked Hamachi Kama – cold smoke 20 min then broil
6. Ponzu & Scallion – finish with ponzu drizzle + tons of green onions
7. Teriyaki Glaze – brush thick teriyaki last 2 minutes
8. Crispy Skin Chips – deep-fry trimmed skin pieces for garnish

Pro Tips & Mistakes to Avoid

• Buy collars with skin ON and scales removed
• Dry thoroughly — wet skin = steamed, not crispy
• Salt 10 minutes early — pulls moisture for better browning
• Never flip under the broiler — one-side blast = perfect char
• Eat the cheek meat first — it’s the sweetest part

Storage & Reheating

• Fridge: 2 days max (fish gets strong)
• Reheat: air fryer 350 °F for 4 minutes — skin re-crisp beautifully
• Do not microwave — ruins texture

Serving Suggestions

• Classic izakaya style: grated daikon mountain + lemon wedge
• With cold sake or Asahi beer
• Side of cabbage salad with wafu dressing
• Over rice with the drippings = instant donburi

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FAQs – Hamachi Kama Recipe

Where to buy hamachi kama?

Japanese/Asian markets, H-Mart, Mitsuwa, or online (Catalina Offshore).

How do I know when hamachi kama is done?

Skin blistered and lightly charred, flesh opaque and flakes easily.

Can I grill hamachi kama?

Yes — medium-high direct heat, 4–5 min per side in fish basket.

Is hamachi kama healthy?

Yes — high in omega-3s, protein, low mercury.

Can I use frozen collars?

Yes — thaw overnight in fridge, pat very dry.

Make this hamachi kama recipe tonight.
Your kitchen will smell like Tokyo’s best izakaya.
You’ll fight over who gets the second collar.