Sweet and Sour, Sticky and Spicy Hamachi Kama - Andrew Zimmern

Ingredients

• 4 pieces of yellowtail collar, roughly 10-11 oz each
• Kosher salt
• 1 cup dashi
• 2 cups sake
• 2/3 cup soy sauce
• 1/2 cup mirin
• 1/3 cup light brown sugar
• 1/3 cup rice wine vinegar
• 1 teaspoon dried crushed Japanese or Korean hot red chile flakes
• 1/2 cup grated daikon radish, gently squeezed
• 1/2 cup thinly sliced scallions
• Togarashi, to taste
• Naturally brewed soy sauce
• 1 lemon, cut in wedges
• Glaze for dipping/brushing