| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 565 | 38g | 5g | 8g |
| sugars | fibre | protein | salt |
| 6g | 1g | 35g | 3.6g |
Why I Love Japanese Yellowtail Collar
Do my Nebraskan roots seem an unlikely match for a dish as full of eastern promise as the Yellowtail Collar? Perhaps. But I’ve learned over the years that food, much like people, bridges the gap between cultures. This recipe proves that concept superbly.
A Flavorful Fusion
The Yellowtail Collar recipe is a delightful discovery that has bridged my love for farm-fresh ingredients with a fascination for Asian cuisine. We Midwesterners are no strangers to indulging in freshwater wonders, so the yellowtail’s rich, fatty flavors felt both familiar and exotic.
Inspired in part by renowned Japanese Chef Nobu Matsuhisa, the delicate interplay of Sake and Soy Sauce infuses the fish collar with a savory simplicity that is hallmark to Japanese cooking. The combination of Mirin and Sugar adds a sweet complexity, while the aroma of Ginger and Garlic lend some spice to tickle your palate. With the optional Red Pepper Flakes, it’s up to your daring side when it comes to heat.
Contrasting Comforts
Even as it distinguishes itself through its distinct Asian flavors, this recipe reminds me of our traditional Nebraska fish frys. The Yellowtail Collar’s succulent tones and satisfying texture resonate with the heartiness of a good old-fashioned catfish cookout. However, it’s the combination of Mirin, Ginger, and Garlic that sets this recipe leagues apart — an Asian twist to our beloved comfort dish.
Completing the dish with salt and pepper to taste, a tang of fresh lemon squeeze, and a sprinkle of chopped Scallions, your Yellowtail collar becomes an exquisite Japanese comfort dish. Trust me, this recipe will slide seamlessly into your heartland kitchen and make an indelible mark.
The Yellowtail Collar pairs well with traditional Asian sides like steamed rice, miso soup, or a simple salad with ginger dressing. Alternately, serve it alongside your favorite Midwestern classics – try it with roasted corn on the cob or a crisp apple slaw. It’s all about making this East meets West adventure your own.
Cook, enjoy, and share in the cosmopolitan comfort this recipe brings your home.
What You’ll Need
- 3 Yellowtail Collars, cut in half by your fishmonger
- 2 cups of Sake
- 1 cup of Soy Sauce
- 2 tbsp of Mirin
- 2 tbsp of Sugar
- 1 Fresh Lemon, cut into wedges
- 1 bunch of Scallions, chopped
- 3 cloves of Garlic, minced
- 2 tbsp of grated fresh Ginger
- 1 tsp of Red Pepper Flakes (optional)
- Salt and Pepper, to taste
- 2 tbsp of vegetable Oil
Method
Step One
Begin by taking your 3 yellowtail collars and thoroughly rinsing them under cold water. Pat them dry and season liberally with salt and pepper. Set aside.
Step Two
Next, take a large bowl and combine 2 cups of Sake, 1 cup of Soy Sauce, 2 tablespoons of Mirin, 2 tablespoons of Sugar, minced Garlic, grated fresh Ginger, and Red Pepper Flakes. Stir until the sugar is completely dissolved.
Step Three
Add the yellowtail collars into the bowl. Make sure to submerge them completely in the marinade. Cover the bowl and refrigerate for about 1-2 hours. You can occasionally stir the mixture to ensure all parts of the collars are thoroughly marinated.
Step Four
After marinating, preheat your grill over medium heat. Clean and oil the grates. Remove the collars from the marinade and wipe off any excess. Reserve the marinade for a later step.
Step Five
Grill the yellowtail collars for approximately 6-8 minutes on each side, or until the skin is charred and the meat is opaque.
Step Six
While the collars are grilling, take a small saucepan, pour in the reserved marinade and bring it to a boil. Lower the heat and let it simmer until it reduces to a sauce-like consistency.
Step Seven
Transfer the grilled yellowtail collars to a serving platter. Drizzle the reduced marinade over top. Serve with fresh Lemon wedges and garnish with chopped Scallions. It’s ready to be enjoyed!
