Tai meshi – sea bream rice

PT30M

First published in 2021
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Ingredients

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1

Remove the bream from the fridge to allow it to come to room temperature

2

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

3

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

4

After 14 minutes, turn off the heat and leave for a further 12 minutes. Do not remove the lid or stir the pot

5

After this time, add the mizuna leaves then replace the lid for 20 seconds to infuse

  • 5g of mizuna
6

Lift the lid off the pot and give the contents a stir, naturally breaking up the fish into bite-sized pieces

7

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)
First published in 2021
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