• 1 Hamachi collar
  • 1/2 teaspoon yuzu kosho
  • 1 T Tamari
  • 1.5 teaspoons mirin

Passo a passo

  1. Heat oven to 400 degrees.
  2. Quickly rinse the hamachi collar in cold water and pat dry.
  3. Place the collar skin side down, on a sheet tray covered with tin foil lightly sprayed with non stick cooking spray. Roast for 20 minutes.
  4. While the collar is roasting combine the yuzu kosho glazing in a bowl and whisk together.
  5. Remove the collar from the oven and brush the glazing over the warm collar gently and then return to the oven for 2-5 minutes.
  6. Serve warm with the ponzu in a vessel on the side.