Tai meshi – sea bream rice
Tai meshi is a Japanese dish of rice cooked in a flavourful broth of dashi, sake, soy and bonito. The sea bream is cooked in with the rice giving it extra flavour, and then gently broken up and folded through the rice for a perfect mouthful every time. A great one-pot dish and ready in just 30 minutes, this recipe makes an excellent midweek meal.
Ingredients
Metric
Imperial
- 2 sea bream fillets, weighing approx. 350g in total
- 290g of Japanese short grain rice, washed and drained
- 335g of dashi
- 10g of sake
- 10g of light soy sauce
- 5g of ginger, peeled
- 5g of bonito flakes
- 5 mushrooms, ideally a mix of shimeji, enoki, chanterelle and king oysters
- 5g of mizuna
- 1 yuzu, zested and juiced
- Kimone leaves, to garnish (optional)
Method
Remove the bream from the fridge to allow it to come to room temperature
- 2 sea bream fillets, weighing approx. 350g in total
Place the dashi stock, sake and soy sauce in a large lidded saucepan or, ideally a large Japanese claypot, then stir in the rice, ginger and bonito flakes
- 335g of dashi
- 10g of sake
- 10g of light soy sauce
- 290g of Japanese short grain rice, washed and drained
- 5g of ginger, peeled
- 5g of bonito flakes
Slice the mushrooms into thin strips and add them to the pan. Carefully place the bream fillets on top, skin-side up. Place the lid on the pot and cook over a medium heat for 14 minutes
- 5 mushrooms, ideally a mix of shimeji, enoki, chanterelle and king oysters
- 2 sea bream fillets, weighing approx. 350g in total
After 14 minutes, turn off the heat and leave for a further 12 minutes. Do not remove the lid or stir the pot
After this time, add the mizuna leaves then replace the lid for 20 seconds to infuse
- 5g of mizuna
Lift the lid off the pot and give the contents a stir, naturally breaking up the fish into bite-sized pieces
Leave the pot with the lid off for 30 seconds to cool a little, then divide between bowls and finish with kimone leaves (if using) and a little yuzu juice and zest, to taste
- 1 yuzu, zested and juiced
- Kimone leaves, to garnish (optional)
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