Hamachi Kama

Everytime I go to a Japanese Restaurant I would order Hamachi Kama but it gets so expensive…they usually run between $15.00-$18.00 per collar (piece) serve with some white rice and a few pieces of broccoli or cucumber. We went to Keeper’s Japanese Restaurant & Bar in Sugarland, Texas this past weekend and I ordered the Hamachi Kama $18.00. It was only 1 piece of Yellowtail Collar.

So, anytime that I am at the Asian Market and I see them…I would grab 2 packs. My kids EVEN LOVE them. This is how they come prepackage at the Asian Market. I got mines at the Golden City Asian Market on N Arnoult in Metairie LA. These were 5 pieces for $25.17.


5-6 pieces of Hamachi Kama (Yellowtail collar)
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
lemon slices (squeeze some on top of hamachi kama after you take them  out the oven..I like a put a few pieces on top of the fish when I am baking also…also squeeze some in your Ponzu dipping sauce)
ponzu sauce (dipping sauce) 

PREHEAT oven 350

Wash them and lay them on a  GREASE baking pan…I usually wrap my baking pan with foil to make cleaning up easy.
I would season both sides of the fish with himalaya salt, crack black pepper, and garlic powder.

Place in the middle rack of your oven and bake at 350 for 30 minutes then boiled for about a few seconds so you get that nice crunchy skin. Take out the oven and squeeze some lemon over the top. Serve with jasmine white rice and PONZU dipping sauce.

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