{"id":5863,"date":"2016-04-29t11:07:27","date_gmt":"2016-04-29t15:07:27","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=5863"},"modified":"2016-11-23t15:14:06","modified_gmt":"2016-11-23t15:14:06","slug":"broiled-hamachi-kama-hamachi-collar","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/broiled-hamachi-kama-hamachi-collar\/","title":{"rendered":"broiled hamachi kama"},"content":{"rendered":"<p><em>serves 4<\/em><\/p>\n<ul>\n<li>4 6-8 oz. hamachi collars<\/li>\n<li>coarse sea salt or kosher salt<\/li>\n<\/ul>\n<p><strong>for the dipping sauce:<\/strong><\/p>\n<ul>\n<li>1\/3 cup ponzu sauce (we used kikkoman)<\/li>\n<li>juice of 1\/2 \u00a0lemon<\/li>\n<li>1 t sake<\/li>\n<li>1 t sugar<\/li>\n<li>sriracha sauce to taste, about 1\/2 teaspoon<\/li>\n<li>2 inch length of daikon radish, finely grated into sauce, optional<\/li>\n<\/ul>\n<p>if you prefer to grill them, just follow this recipe placing oiled collars\u00a0skin side down on grill.<\/p>\n<p>pre heat oven, set to broil<\/p>\n<p>position oven rack around 8 inches from flame.<\/p>\n<p>sprinkle coarse salt on both sides of collars for about 8 minutes. give collars a quick rinse, pat dry.<\/p>\n<p>lightly oil broiling pan then place collars skin side up.<\/p>\n<p>lightly baste collars with olive oil.<\/p>\n<p>broil until skin starts to nicely brown, 2-4 minutes. flip and broil another 3-4 minutes or until flesh is just opaque at the thickest part.<\/p>\n<p>serve skin side up. pick away around the cartilage for a surprising amount of delicious hamachi!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>one of our all time favorites by products is hamachi collars (hamachi kama). hamachi is japanese yellowtail jack and is some of the richest sashimi fish at any sushi bar. <\/p>\n","protected":false},"author":4,"featured_media":6003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[380,185,431],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/5863"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=5863"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/5863\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6003"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=5863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=5863"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=5863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}