Buri Kama no Shioyaki (Salt-Grilled Yellowtail Collar)

Name: Buri Kama no Shioyaki (Salt-Grilled Yellowtail Collar)
Total time: 40 min
Yield: Serves 2
Ingredients: Yellowtail collar (buri kama) 2 pieces (400–500 g in total); Daikon radish 5 cm (about 150 g); Sudachi (small Japanese citrus) 1; Salt 1 tsp; Sake (Japanese rice wine) 1 tbsp; Soy sauce A pinch (for the grated daikon); Paper towels 4–5 sheets

🥗 Lighter 💪 If you exercise

Serves 2 · About 40 min (15 min of this is just letting it sit after salting)
The part of the yellowtail around the gills (the collar, or kama), salted and cooked in the fish grill. It's rich with fat and the flesh is tender.

① Wash and pat dry→② Salt and let sit→③ Cook in the grill→④ Make grated daikon

What to buy

Fish

Yellowtail collar (buri kama)2 pieces (400–500 g in total)

Vegetables & fruit

Daikon radish5 cm (about 150 g)Sudachi (small Japanese citrus)If you can't find it, 1/4 lemon1

Check what you already have

Salt1 tspSake (Japanese rice wine)1 tbspSoy sauceA pinch (for the grated daikon)Paper towels4–5 sheets

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How to make it

Wash and pat dry

About 3 min

Quickly rinse the yellowtail collar under running water. If there is any blood or scales left, rub them off with your fingers
Pat dry well with paper towels

How to tell it's doneNo blood or slime on the surface, and no water drips.

Sprinkle with sake and salt and let sit 15 min

Let sit 15 min

Sprinkle 1 tbsp sake all over
Sprinkle 1 tsp salt over both sides, divided between the 2 pieces
Leave for 15 minutes, then pat off the water that comes out with paper towels

How to tell it's doneThe drops of water on the surface have been wiped off.

Cook in the fish grill

Medium heatAbout 15 min

Heat the grill for 2 minutes, then lay the yellowtail collar in skin side up
In a grill that cooks both sides, cook over medium heat for 12–15 minutes without turning
In a grill that cooks one side, cook about 8 minutes, turn over and cook about 7 minutes

How to tell it's doneThe skin is nicely browned with some darker spots. Put chopsticks in around the thickest bone: if the flesh is white with no red juice or see-through parts, it's cooked through. If not, add 2–3 minutes at a time.

Be carefulYellowtail is fatty, and flames can flare up inside the grill. Do not leave the grill while cooking. If flames flare up, turn off the heat and wait without opening the grill.

Serve with grated daikon and sudachi

About 3 min

Wash your hands with soap after touching the raw yellowtail collar, before touching the daikon or sudachi
While it cooks, peel the daikon, grate it with a grater, and lightly drain in a strainer
Cut the sudachi in half crosswise
Put the yellowtail collar on plates with the grated daikon and sudachi, and pour a pinch of soy sauce over the grated daikon

ReadySqueeze the sudachi over and eat. There are many bones, so pull the flesh apart with chopsticks as you eat.

📚 Learn more about this dish

🥬 Ingredient guide

Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)

If it didn't work out

It smells fishyBlood was left in step 1, or you didn't wipe off the water in step 2. Wash well and wipe well.

Too saltyToo much salt. Next time, reduce it to 3/4 tsp.

It's red around the boneIt did not cook long enough. The collar is thick, so add 2–3 minutes at a time.

The skin burned blackThe heat is too high. Next time, use medium heat and watch the color as it cooks.

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Made by YUU, a teen who loves cooking → About me