Hamachi Kama

Tonight on the way back from my weekly trip to Torrance, I made a stop to wait out the traffic. Here's some of the raw materials I came back with.














Here's the finished product.

Hamachi-kama (collar of yellow tail) which was sea-salted, then broiled at 500 degrees for 10 minutes.


I also picked up some ahi to make some spicy tuna rolls with cucumber, avocado and green onion.

Oish-kat-ta!