Yes, we're still in love with hamachi collar. It has become a staple in my repertoire for whenever we have a sushi or Japanese meal night. Tonight is going to be a bit of a mish mash of dishes all with seafood as the main ingredient. But this may be our favorite.
2 Hamachi collars
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 teaspoon ground chili in garlic oil
Heat a small frying pan over medium heat. When hot, add the chili sauce and sugar. Saute for a minute then add the soy, mirin and vinegar. Bring to a simmer for a couple of minutes. Cover and let cool. Marinate the hamachi collars in the sauce for several hours.
Remove from the marinade. Place the collars on a baking pan. Put half of the marinade in a small bowl and half in a small sauce pan. Add a little drizzle of oil to each.
Broil the collars for about 3 minutes per side, broiling the skin side first and then flipping over to the flesh side and brushing it with the reserved sauce in the bowl.
Meanwhile, simmer the sauce that's in the pan for a minute.
To serve, brush the collars again with the sauce from the pan.