January 5, 2009

Grilled Kanpachi Kama (Amberjack Collars)/カンパチかま焼き

I grilled two kanpachi kama (amberjack collars) and other parts near the bone for supper tonight. I really like grilled kanpachi kama!

1. Sprinkle some salt over the collar. The amount of salt should be 2-3% of the collar in weight. Let the collar stand in the fridge for a few hours.
2. Wipe off the salt with paper towels.
3. Grill the collar.
1. かまに塩を振る。塩の量は重さでかまの2-3%とする。かまを数時間、冷蔵庫に置いておく。
2. 塩をキッチンペーパーでふき取る。
3. かまを焼く。

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