Dinner

Sake-Glazed Hamachi Collar with Charred Shishito Peppers & Miso-Butter Greens

Name: Sake-Glazed Hamachi Collar with Charred Shishito Peppers & Miso-Butter Greens
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 hamachi collars (about 7–8 oz each), patted dry; 1 cup shishito peppers; 4 cups tender greens (mizuna or baby chard), roughly chopped; 3 tbsp unsalted butter, divided; ¼ cup sake; 3 tbsp mirin; 1 tbsp soy sauce; 1 tsp white miso paste; ½ tsp sea salt; 1 tsp neutral oil; 1 tsp yuzu juice or lemon juice; Black pepper to taste; Toasted sesame seeds for garnish

Hamachi collar (kamatoro), that prized fatty section of fish, seared until golden, then glazed with a sake-mirin reduction that caramelizes in the residual heat. Served alongside charred shishito peppers and tender greens braised in white miso butter. This is intermediate: learning to cook collar (which needs less time than fillet), building a glaze, and balancing umami.

313calper serving 4gprotein 20gcarbs 22gfat 10min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this