December 11, 2014

Salt-Grilled Tuna Collar/マグロのカマの塩焼き

Today, I went shopping and bought two tuna collars for 180 yen each, among others.
They were frozen, so I placed them on the kitchen counter top to thaw. I measured their weight, and I put 1% salt in the bag. Few salt-grill recipes specify the exact percentage of the salt to use, but I think it's always good practice to measure the weight of the fish and use an exact amount of salt. Some say 2-3% salt is appropriate, but from my experience, 1% salt is enough, especially for collars because the weight includes that of the bones.

I didn't wipe off the salt, and simply grilled them in the toaster oven, one at a time, for a total of 10 + 5 = 15 minutes until done.
塩を拭き取らず、ただオーブントースターで一つづつ、合計10 + 5 = 15分、火が通るまで焼きました。

It may not look appetizing to you, but it was very, very good!

I also bought some salmon fillet of sashimi grade.
Other items I bought:

Dried sweet potato:

Extra large buna shimeji
Dried persimmons from Sado Island and one pack of sake made from rice only


Yangsze said...

Looks tasty! How do you eat the dried sweet potatoes? :)

Hiroyuki said...

Yangsze: Just have them as a snack.

Sissi said...

I think I'd pass for a crazy person if I asked for a fish collar here ;-) I know how good it can be only thanks to my visits to Japan. This year I had simmered tai collar. Not as good as tai sashimi ;-) but really delicious too.
Haha! I also wanted to ask about sweet potatoes. I guess they are cooked before being dried?

Hiroyuki said...

Sissi: Yes, steamed, sliced, and then dried.

Since you seem to be a frequent visitor to COOKPAD, I'd like to inform you that I'm now a member.
You can find me as Hiro312 there:

Sissi said...

Thank you for the link! Congratulations! It's really great news and great idea! I'm not a frequent visitor unfortunately, but I try to go there as often as possible and now I have a new reason!. I really must prepare some furikake... I bought several kinds (no artificial preservatives) in this famous katsuobushi shop in Nihonbashi and one of them is simply a killer... I could eat it with a spoon... I must try to do something similar based on ingredients.
(By the way, I think in this Cookpad link there is a mix-up of photos... )

Hiroyuki said...

Sissi: Thanks, but it's really nothing to congratulate on. I just wanted to apply for the recipe contest, and I submitted the furikake recipe, which is a combination of my magic furikake and kinshobai-like furikake.

Thanks for mentioning the mix-up, but I have done nothing wrong. Probably, there must be something wrong with COOKPAD's system.

Sissi said...

Yes, of course I think it's their error! I just wanted to let you know (in case you haven't noticed).

Hiroyuki said...

Sissi: I'm proud to say that my buri daikon recipe has exceeded 2,100 views today (laugh)!

Nerd Mom said...

While I've never had a tuna collar, I love hamachi kama and order it whenever I find it on a menu. Sometimes my husband will buy a whole hamachi at the market and I salt grill those. Delicious.

Hiroyuki said...

Nerd Mom: I like hamachi (young yellowtail), buri (adult yellowtail), and kampachi collars, too!