Smoked Hamachi Collar
Chef Tatsu Aikawa of Kemuri Tatsu-Ya | Austin
Yield: 4 servings
Adapted by StarChefs | December 2017
INGREDIENTS
Yuzu Salt:
Yield: ¼ cup
3 grams yuzu powder
2 grams soy sauce powder
2 grams monosodium glutamate
4 grams togarashi
15 grams maldon salt
Hamachi Collars:
4 hamachi collars
Salt
To Assemble and Serve:
1 lemon, quartered
METHOD
For the Yuzu Salt:
To a spice grinder, add yuzu powder, soy sauce powder, MSG, and togarashi; finely grind. Coat Maldon salt crystals in ground mixture
For the Hamachi Collars:
In a nonreactive container, coat hamachi collars in a thin, even layer of Yuzu Salt, about 1 teaspoon per collar; cure 30 minutes. Using 2 to 3 logs mesquite wood, prepare and heat smoker to 90°F. Rinse collars and place on a rack in smoker. When the collars have browned, after smoking 2 to 3 hours, remove fish. Add 2 to 3 logs post oak wood to smoker. When temperature reaches 250°F, return collars to smoker and smoke 15 to 20 minutes, until internal temperature of collars is 120°F.
To Assemble and Serve:
Prepare and heat a grill over high flame. Quickly grill Hamachi Collars until skin is crisp and esh is brown. Serve with Yuzu Salt and lemon wedges on the side.
