| Prep: 10 mins | Cook: 25 mins – 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 24g | 4.5g | 10g |
| sugars | fibre | protein | salt |
| 3g | 0g | 40g | 2g |
Why I Love Japanese Grilled Sake Collar with Salt
Hello, fellow food lovers! Today, I am truly thrilled to share with you an exquisite recipe that has become a personal favorite of mine, the Japanese Grilled Sake Collar with Salt. There’s something utterly gratifying about a succulent piece of fish that’s been perfectly grilled – its exterior with a hint of char and smokiness while maintaining an undeniably moist, flaky, and savory inside. Embark with me on a flavorful adventure to Japan and back, all within the comfort of your own kitchen.
As a Louisiana native, my culinary approach has always been deeply rooted in Creole traditions. Nevertheless, with my French ancestry and insatiable curiosity for diverse food cultures, it was inevitable that I’d reach out beyond my comfort zone. That’s where the elegant extravagance of French pastries meets the exotic allure of the global cuisine. When it comes to savoring the world’s flavors, this Grilled Sake Collar with Salt is undoubtedly a showstopper.
An Inspiration from Far East
This recipe is inspired by renowned Japanese chef, Nobu Matsuhisa, a prominent figure in contemporary Japanese cuisine. I’ve always admired his innovative approach to blending the flavors of Japan with those of his international ventures, often resulting in astounding gastronomic delights – a philosophy I seek to replicate in this recipe. If you’ve never tried sake collar before, don’t fret! It’s quite similar to a tender salmon collar, with a more delicate texture that packs a flavorsome punch when marinated in sake and salt.
The Dance of Flavors
In this recipe, the sake, sea salt, and citrus elements coalesce beautifully to tenderize the fish, enhance its natural taste, and impart a unique umami character. A side of soy sauce spiked with mirin and freshly squeezed lemon juice provides an irresistible dipping, elevating every bite to a whole new level. Finished with a sprinkle of thinly sliced green onions for a fresh, vibrant crunch and served alongside lemon wedges, this Grilled Sake Collar with Salt is a melody of flavors that will dance on your palate.
If you are planning a full-course Japanese meal, this dish pairs perfectly with a vibrant Sunomono Salad, or a comforting bowl of Miso Soup. I hope this recipe brings as much joy to your table as it does mine!
What You’ll Need
- 3 Sake Collars (approximately 3 pounds)
- 2 cups of Sake
- Sea salt for sprinkling
- 1/2 cup of soy sauce (for dipping)
- 1 tablespoon of Mirin
- 1 tablespoon of freshly squeezed lemon juice
- 2 green onions, thinly sliced for garnish
- Lemon wedges for serving
Method
Step One
Preheat the grill to medium-high heat. Rinse the sake collars under cold water, then pat them dry with paper towels.
Step Two
Place the sake collars in a large bowl and pour the sake over them. Let them marinate for about 30 minutes, turning the collars several times to ensure they’re evenly soaked.
Step Three
Remove the sake collars from the marinade and lightly sprinkle both sides with sea salt.
Step Four
Place the collars on the grill, bone side down, and grill for about 5 minutes. Flip the collars and grill for another 5 minutes, or until the meat is opaque and flakes easily with a fork.
Step Five
While the collars are grilling, prepare the dipping sauce. In a small bowl, combine the soy sauce, mirin, and lemon juice. Stir until well blended.
Step Six
Transfer the grilled collars to a serving platter. Sprinkle with sliced green onions and serve with lemon wedges and the soy sauce mixture for dipping.
