Recipes Broiled Yellowtail Collar with Daikon Be the first to rate & review! The foods of the Japanese izakaya (taverns) are among the most beloved in the world. There's not a chef in the country who doesn't try his or her hand at chawanmushi, ramen, soba and yakitori. Surprisingly, though, very few home cooks do. Myths abound about arcane ingredients and difficult techniques, but that couldn't be less true. "This is simple, easy bar food," F&W contributing editor Andrew Zimmern says. If you can't find yellowtail collars, you can use tuna, salmon or swordfish collars instead. By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. Food & Wine's Editorial Guidelines Published on July 10, 2014 Print Rate It Share Share Tweet Pin Email Photo: Photo © Madeleine Hill Total Time: 40 mins Yield: 4 Ingredients Four 1/2-pound yellowtail collars Kosher salt 1/3 cup soy sauce 3 tablespoons fresh lemon juice Pinch of sugar 1/2 pound daikon, peeled and shredded Directions Season the yellowtail all over with salt and let stand for 15 minutes, then pat dry with paper towels. Preheat the broiler and position the rack 8 to 10 inches from the heat. Season the yellowtail collars lightly with salt and arrange skin side up on a large rimmed baking sheet. Broil for about 10 minutes, until the skin is lightly charred. Flip the collars and broil for 10 minutes longer, until the meat flakes with a fork. Meanwhile, in a small bowl, whisk the soy sauce with the lemon juice and sugar. Transfer the collars to a platter and pile the daikon alongside. Drizzle some of the lemon soy sauce over the daikon and serve, passing additional lemon soy sauce at the table. Rate it Print