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Miso Glazed Kampachi Collars


Prepare this restraunt grade meal in the comfort of your own home. Coat Kampachi collars with a miso glaze to enjoy this flavorful piece of the fish!

Miso Glazed Kampachi Collars


  • 2-3 Kampachi Collars (12 Ounce Pack)
  • 1/8 cup sake
  • 1/8 cup mirin
  • 2 tablespoons miso paste
  • 1 ½ tablespoons sugar
  • Dash of soy sauce
Prep time
15 minutes
Cook time
20 minutes


  1. Thaw kampachi collars overnight in the fridge. Once thawed, remove the collars from the packaging, pat dry and set on a plate.
  2. Bring mirin and sake to a boil in medium saucepan over high heat. Boil for 20-30 seconds until alcohol is evaporated.
  3. Turn heat to low, add miso paste and whisk, dissolving the miso.
  4. Once miso is dissolved, add sugar and whisk, do not allow sugar to burn the pan.
  5. Once sugar is dissolved, remove from heat, pour in a bowl and let cool down to room temperature.
  6. Cut slits approximately every inch on the collar, which allows the glaze to seep into the skin and collar meat.
  7. Season the collars with miso glaze, making sure the glaze covers entire surface of collars and enters the slits you have cut.
  8. Preheat oven to 400 degrees. Place collars on oven safe baking sheet while the oven heats up.
  9. In a 400 degree oven, roast collars for 15-20 minutes, take out and rest for 10 minutes.
  10. Serve and enjoy!

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