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May 27, 2007 01:52 PM

Broiled hamachi or sake kama?

I can get yellowtail or salmon collars, and I can make a great marinade/ sauce..but how long do I broil them and how far away from the broiler?

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  1. Also, should i do a ponzu dipping sauce?

    1 Reply
    1. re: Diana

      I did different collars often in my fish grill in Tokyo. Just rinse with water, pat dry, and sprinkle with salt before grilling. I would do quite as close to the broiler as you can get. Try grated daikon (daikon oroshi) with soy sauce as a dressing. The ponzu dipping sauce also sounds nice.

      Alternatively, simmer in a saute pan with a sake/dashi broth and some sliced ginger.