I had been fascinated with this recipe for years. The first time I saw it was in the works of the great Marcella Hazan’s work. I began making versions only recently. Something else must have re-ignited my curiosity. Cooking is like that. You can circle and come back when you are ready to take on a recipe. I find books are the same way. Some books are not ready to meet us, (or really us meet them) until the age in life is at the ‘just so’ intersection. And it was patience that helped me the most on this as I was quite distrustful of the look of that milk as it cooked.
Hamachi Collar is something most folks wait to enjoy until they are at an Asian restaurant. But you will see that it is quite easy to prepare once you obtain the collar. Collar is known as ‘kama’ in Asian markets.
Yield: Serves 1-2
YIELD: 2 Cups
Hoisin Citrus Soy Marinade:
2 Cups orange juice
3 Tablespoons ginger, peeled and sliced
3 Tablespoons lemongrass, sliced into small thin rounds