Tai Meshi Recipe (Sea Bream Rice)

4
30 minutes

Ingredients

  • 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

1

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

  • 2 sea bream fillets, weighing approx. 350g in total
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

  • 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
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

  • 5 mushrooms, ideally a mix of shimeji, enoki, chanterelle and king oysters
  • 2 sea bream fillets, weighing approx. 350g in total
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)