Hamachi Kama is a delicious dish made from grilled yellowtail collar, and furikake is a Japanese seasoning blend typically sprinkled over rice or other dishes to add flavor. Combining the two creates a delightful and flavorful combination. Here's a simple recipe to make Hamachi Kama with furikake:

Ingredients:

• 2 Hamachi Kama (yellowtail collar)
• 2 tablespoons furikake seasoning
• Salt, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat your grill to medium-high heat or preheat the oven to 425°F (220°C).
2. Rinse the Hamachi Kama under cold water and pat dry with paper towels. Sprinkle salt over both sides of the Hamachi Kama.
3. Place the Hamachi Kama on the grill or a baking sheet if using the oven. Grill or bake for about 5-7 minutes on each side, or until the fish is cooked through and nicely browned.
4. Once the Hamachi Kama is cooked, remove it from the grill or oven and transfer it to a serving plate.
5. Sprinkle furikake seasoning generously over the grilled Hamachi Kama, ensuring that both sides are well coated.
6. Serve the Hamachi Kama with furikake immediately, accompanied by lemon wedges for squeezing over the fish.
7. Enjoy the succulent and flavorful Hamachi Kama with the delicious addition of furikake!

Note: Hamachi Kama is typically served with soy sauce on the side for dipping, but the furikake seasoning already provides a lot of flavor. However, feel free to serve soy sauce alongside if you prefer.

Remember to adjust the cooking time based on the thickness of the fish and the heat of your grill or oven. Enjoy your Hamachi Kama with furikake!