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.

First published in 2021

Ingredients

Metric

Imperial

Method

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)

Proving just how refined, world-class and mind-blowing an omakase sushi experience can be, Endo Kazutoshi's decades of experience in Japan intertwines with the best fish and seafood the UK has to offer.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like