Tai-Meshi | Tai Gohan | Sea Bream Rice (Japanese Mixed Rice)
Persons
4
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
- 3 rice cooker cups of japanese rice (about 450g)
- 3 rice cooker cups of water (about 520ml)
- 2 sea bream fillets - rinse with cold water and wipe with a kitchen towel
- 1/2 tsp kosher salt
For the seasoning :
- 2 tbsp cooking sake or white wine
- 1 tbsp soy sauce
- 1 thumb of fresh ginger - sliced
- 1.5 tsp hondashi powder
- 1/3 tsp kosher salt
For the garnish :
- some long grenn onion - thinly sliced
Instructions
- 1. Wash the rice (wash and rinse, 5 times) and then submerge with water to soak the rice. Let it soak for 15 to 20 minutes.
- 2. Meanwhile prepare the fish. Sprinkle the salt on both sides of the fillet. Lightly rub in the salt. Let it sit for 10 minutes.
- 3. Remove the excess water from the fish using a paper towel. Place on a non-stick frying-pan (skin side down) and cook until lightly brown. Flip it over and immediately remove from the heat. Note: You can roast the fish skin with a cooking torch, it's nice. Transfer the fish to a plate and set aside.
- 4. Take the rice out of the water and drain it well. Transfer to a cooking pot. Add water, soy sauce, cooking sake, hondashi powder, kosher salt and ginger. Mix well.
- 5. Place the sea bream on the rice!
- 6. Cover, cook over medium-high heat and bring to a boil. Once boiling, cover & simmer for 10 min.
- 7. Turn off the heat (do not open the lid yet) and let it steam for another 10 minutes.
- 8. Lightly toss with a rice paddle to mix. Place the tai-rice into a bowl. Sprinkle on the long green onion. Serve hot!
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