Hamachi (or amberjack) is a popular variety of fish that’s found in both Northern and Southern Hemispheres.
It is a very popular fish for sushi lovers, as it pairs well with the fatty, rich-flavored meat from the toro tuna.
Hamachi kama, or hamachi kabayaki, is a unique dish that originated in Japan, but has recently become popular across the United States.
This delicious hamachi kama recipe is sure to make your tastebuds dance!
The combination of the buttery, flaky fish and the flavorful marinade creates a heavenly combination that’s sure to please.
What is the traditional method of preparing hamachi kama?
Regardless of which method you use, hamachi kama is most commonly prepared by first cooking the fish on a gas or charcoal grill.
The fish is then butterflied and seasoned with soy sauce and mirin.
The fish is then dipped into hot oil before being served.
The traditional method is called toro-kama, which is made by first blanching the fish, then searing it on a hot pan.
Hamachi kama prepared this way is typically served with pickled ginger, shaved scallions and a sweetened soy sauce marinade.
Hamachi kabayaki, or hamachi kama with a dipping sauce, is a bit different.
First, the fish is stir-fried in a sauce of butter and miso.
The fish is then dipped into hot oil to finish the dish.
What ingredients are typically used in a hamachi kama dish?
Hamachi kama is a rich and flavorful dish that typically includes the following ingredients:
- Olive oil
- Soy sauce
- Salt
- Water
- Fresh ginger
- Garlic
- Brown sugar
- Watermelon radish (momo)
How long does it take to cook hamachi kama?
Hamachi kama is traditionally prepared over a charcoal-fired grill, giving it the characteristic smoky flavor.
The fish is marinated in a mixture of soy sauce, sake and mirin, which tenderizes the fish and enhances its rich flavors.
Hamachi kama can be prepared in less than 20 minutes.
Hamachi kama is commonly eaten at Japanese restaurants, especially those that specialize in sushi.
The dish is usually prepared tableside by the chef, who cooks the fish over a special hotplate.
The preparation method of hamachi kama makes it a relatively quick dish to prepare, as long as you have all the ingredients ready to go.
In this recipe, only two ingredients are used: hamachi and tare (a mixture of soy sauce, mirin and sake).
The other ingredients included in this recipe include kombu (kelp), ikura (salmon roe) and tamari (soy sauce).
What types of spices are often used in hamachi kama?
Hamachi kama is often cooked with dashi (fish stock) and a mixture of soy sauce, mirin (sweet rice wine) and sugar to add sweetness and enhance the fish’s flavor.
It is seasoned with sesame seeds, scallions and ginger.
Hamachi kama is often cooked with dashi (fish stock) and a mixture of soy sauce, mirin (sweet rice wine) and sugar to add sweetness and enhance the fish’s flavor.
It is seasoned with sesame seeds, scallions and ginger.
What is the best way to serve hamachi kama?
Hamachi kama is a simple dish.
It consists of thinly-sliced hamachi (or amberjack or yellowtail) served with a sweet and savory sauce.
The best way to serve hamachi kama, therefore, is by cutting the meat into bite-sized pieces and having each person add their own sauce of choice.
There is no right or wrong way to serve hamachi kama.
You can either serve it in a bowl, on a plate or as an appetizer.
Most people prefer to eat it as an appetizer, so that they can enjoy it with their meal and have some leftovers for lunch.
Is hamachi kama a common dish in Japan?
The hamachi kama recipe originated in Japan, but has recently become popular across the United States.
This fish is one of many types of fish that are commonly eaten in Japan, and is commonly referred to as “Oishii” (delicious) in Japanese.
The difference between the dish from the United States and the original Japanese version is that the American version uses more butter and hamachi kama is sometimes found on the menu at American restaurants as an appetizer before other main dishes.
The dish is often served with fried rice, but you can also serve it on top of a bed of sushi rice, or with steamed rice.
Are there any variations of the hamachi kama recipe?
The basic recipe for hamachi kama is relatively simple.
A popular variation involves the addition of green onions, and the addition of garlic or ginger to the marinade.
What accompaniments are usually served with hamachi kama?
Hamachi kama is typically served with a variety of accompaniments.
A bowl of rice is often served as a side dish as well as a dipping sauce.
You can also pair this dish with a salad or vegetable if you wish.
There are many unique ingredients that are used to make hamachi kama, including soy sauce and butter.
These ingredients combine to create the savory, rich-flavored meat that’s typically served on top of the fish.
This recipe also uses some traditional Japanese ingredients like mirin, which is a sweet rice wine.
These ingredients combined create a savory dish that’s sure to please your taste buds.
Are there any health benefits associated with eating hamachi kama?
While hamachi kama is a popular and well-loved Japanese dish, it’s also one that has some health benefits.
The fish itself is an excellent source for omega-3 fatty acids, which are essential for healthy brain development and overall heart health.
Omega-3 fatty acids are important for cell membrane function and help reduce cholesterol in the body.
Additionally, the high fat content of hamachi kama may help lower cholesterol levels.
Hamachi kama is also a rich source of vitamin B12 and protein, both of which are essential nutrients for maintaining good health.
What is the best way to store leftovers of hamachi kama?
After you’ve made this hamachi kama recipe, you need to store them in a sealed container in the refrigerator for up to 3 days.
If the hamachi kama is left out for too long, the fish will become mushy.
Equipment
- Broiler
Ingredients
- 2 pieces yellowtail collar 11 oz, 312 g for 2 pieces; available in Japanese markets
- ⅛ tsp kosher salt Diamond Crystal; use half for table salt
- 1 Tbsp soy sauce
- ½ tsp yuzu juice extract
- 1 wedge lemon optional
Instructions
- Collect all of the ingredients. If the hamachi kama is frozen, thaw it in a bowl under a thin stream of cold running water for 20 minutes while still in its vacuum-sealed package. You can also defrost the fish in a bowl of ice water for 2 hours (this takes longer but saves water) or in the refrigerator for 9 hours.
- Preheat the broiler* for 5 minutes with a rack about 6 inches (15 cm) away from the top heating element (in the center of the oven). When broiling, you control the distance between the broiler and the surface of the food rather than the temperature in the oven. It’s like having hotter and cooler zones on your grill. Low (450oF/232oC), Medium (500oF/260oC), and High (550oF/288oC) broiler settings. I usually use the Medium (6-inch) or High (8-inch) setting.
- Line a baking sheet with a crinkled sheet of aluminum foil. This keeps the skin of the fish from sticking to the foil.
- Place the hamachi kama skin side down on the foil. Season the fish with salt.
- Broil for 8-10 minutes on Medium (500oF/260°C) until the surface is blistered and browned. Please keep in mind that the cooking time varies according to the thickness of the fish and the distance between the broiler and the food. The fish does not need to be flipped. With chopsticks or a fork, it should flake easily.
- Divide the soy sauce and yuzu juice/extract into individual small dishes. Serve the freshly grilled fish on individual plates with the dipping sauce on the side and a lemon wedge, if desired. To eat, squeeze the lemon over the fish and lightly dip the hamachi kama in the sauce. Enjoy!
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.