Indulge in the rich, savory flavor of Buri Kama Shioyaki, a Japanese culinary gem that translates to "salt-grilled yellowtail collar." This dish showcases the succulent, fatty meat of the yellowtail's collar, a prized cut often overlooked. The simple yet elegant preparation emphasizes the fish's natural deliciousness, requiring minimal ingredients to create a truly unforgettable meal. The slightly charred exterior gives way to a melt-in-your-mouth texture, perfectly balanced by the salty crust and subtle sweetness of the fish. Prepare to be amazed by the depth of flavor achieved with this seemingly straightforward recipe.
This simple yet impressive dish is perfect for a weeknight dinner or a special occasion. Ready to experience the magic of Buri Kama Shioyaki? Let's dive into the detailed, step-by-step instructions that will guide you through creating this exquisite Japanese delicacy.
Tools Needed
Ingredients
- Yellowtail (Buri) Kama (collar)
- Green onion
- Daikon radish
- Salt
- Soy sauce
- Ponzu sauce
Step-by-Step Instructions
Step 1. Prepare the Yellowtail and Ingredients
- If using skewers, thread the yellowtail pieces onto them.
- Cut the green onions thinly by slicing downwards, pushing the knife as far as possible.
- Grate the daikon using a grater (oroshi). Always grate in one direction (e.g., horizontally) for faster grating and a better texture.
Step 2. Season and Cook the Yellowtail
- Season with salt.
- Place the prepared yellowtail in the oven to cook.
Step 3. Garnish and Arrange
- Once cooked, arrange on a plate.
- Add the grated daikon and green onions as garnish.
Step 4. Serve
- Serve with soy sauce or ponzu sauce.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Don't cut onions the wrong way or they will become bitter and make you cry.
- If using a high-quality Japanese grater for the daikon, it will result in a smoother texture.
- If the daikon tastes bitter, rinse it with water. If it tastes sweet, there is no need to rinse.
- If you cannot finish the grated daikon in one day, do not rinse it with water; keep the juice to preserve its freshness.
- For presentation, you can place the yellowtail on the plate with the skin-side up or down.
Nutrition
- N/A
FAQs
1. Where can I buy Buri Kama?
Many Asian grocery stores and some well-stocked fishmongers carry Buri Kama. You might also find it at Japanese restaurants that sell fresh fish.
2. Can I use other types of fish instead of Buri?
While Buri Kama is ideal for its rich flavor and fatty texture, you can experiment with other fatty fish collars like salmon or mackerel. Adjust cooking time accordingly.
3. What if my Buri Kama is too salty?
Soak the cooked Buri Kama in cold water for a few minutes to reduce the saltiness. You can also balance the saltiness with a squeeze of lemon or lime juice.
With its simple ingredients and straightforward method, Buri Kama Shioyaki is a surprisingly rewarding recipe for home cooks of all levels. The result is a dish bursting with umami flavor and delightful textural contrast, guaranteed to impress your family and friends. Enjoy the succulent taste of perfectly grilled yellowtail collar – it's a culinary experience you won't soon forget!