Tai meshi (Rice with sea bream) ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Sea bream (Using fresh ingredients that can also be eaten raw.) 1 (about 500g)
- Rice 450g（3cups）
- Mitsuba(=Japanese parsley) 20g
- Sake 2 tbsp.
- White soy sauce （if not available, use light soy sauce） 2 tbsp.
- Kombu dashi (=Japanese soup stock) 650ml（Kombu about 10cm(=4 inch）
How to cook
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1. Remove the scales and guts from the sea bream. Carefully rinse the head, gills and mouth, and drain on kitchen paper.
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2. Lightly sprinkle with salt (amount not specified) and grill until browned.
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3. Make soup stock with kombu. Put washed rice in rice cooker, add sake, white soy sauce (or light soy sauce), and kombu dashi, and mix lightly.
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4. Place step 2 on top of step 3 and cook.
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5. After cooking, steam for 5 to 10 minutes and remove the sea bream, and remove the bones and flake the flesh from it. If using an earthenware pot, bring to a boil over medium heat for 12 minutes, then turn off the heat and steam for 15 minutes.
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6. Return the sea bream flesh and mix it with the rice.
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7. When serving, garnish with chopped mitsuba.
provider : Tatsuji Motoki from (General Incorporated Association) The Tokushima Prefecture Association of Cooks
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
