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Hamachi Kama This is the classic grilled yellowtail collar you see in sushi restaurants. Obviously you want a yellowtail collar, but I offer some substitutions above. Prep Time10 mins Cook Time20 mins Marinating Time12 hrs Course: Appetizer, Main Course Cuisine: Japanese   Servings: 4   Calories: 320kcal   Author: Hank Shaw Ingredients MARINADE 1/3 cup lemon juice 1/3 cup lime juice 1/3 cup orange juice 1 cup soy sauce 1/4 cup mirin or other rice wine FISH 4 yellowtail collars (or substitute, see above) Sesame oil Instructions Mix the marinade ingredients together and put them, along with the yellowtail collars, into a heavy plastic bag or lidded container. Marinate overnight or up to 1 day. If the collars are not...

Rub salt, pepper and garlic and some herbs like thyme or rosemary into whole meat. (Tips: better to put more salt + pepper than what you think) Wrap the meat with Kitchen foil and leave it under room temperature until the meat's center temperature becomes 59°F (15°C). This helps to keep flavors in and can keep the meat as room temperature. Place the wagyu fat (preferable. otherwise cooking oil) into pan and sear the meat with medium heat to grill the surface. This helps meat juice (Umami) to remain inside of meat. Make over temperature at 250°F (120°C) and place the...

Set aside 4 tongues of sea urchin to use as garnish. Combine remaining sea urchin and cream using a blender, immersion blender, food processor, or mini chopper. Blend until completely smooth. Set aside. Place pasta in a 12-inch skillet or a saucepan and cover with water. Season with salt. Set over high heat and bring to a boil, stirring occasionally. Cook until pasta is just shy of al dente and retains a small chalky core. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add garlic and shallot and cook, stirring constantly, until softened but not browned...

In a bowl, crack the eggs and add about 3 knobs of butter to it  If using Sea Urchin/Uni fresh from shell, take slices out and put on a cutting board. If using store bought Sea Urchin place slices on board. Chop Sea Urchin into a paste  Using a slightly warm (not too hot!) cast iron pan, add the egg mixture and whisk it on the heat and off the heat. When the eggs are almost set add some salt and then the urchin.  Mix urchin into egg mix and cook for 30 seconds Chop sea asparagus and then top...