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2008
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vol.18


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Tai-meshi (Sea bream Rice )


http://www.imabari-cooking.jp/recipe/r001.html

In Japan, sea bream, fish in the season, is regarded as an aristocrat of fish because of its taste and its appearance, and often eaten for celebration.

Tai-meshi is cooked rice with a whole broiled sea bream in an earthenware pot and is served in the pot to the table. After removing bones, mixed rice with sea bream meat is served into private bowls.

The following is an easy way to cook Tai-meshi, because rice and sea bream fillets are cooked in a@rice cooker.

yIngredients ( 4 servings )z

  1. 3 cups rice,  600ml water,  1tsp. Dashi-no-moto( Japanese powdered stock),  3 tbsp. soy sauce,  1 tsp. salt,  1tbsp. Sake,  10 cm square Kombu( kelp )

  2. 4 fillets sea bream,  1 tsp. salt,  100g Gobo( burdock root )

  3. 2 eggs,  2 tbsp. sugar,  a pinch of salt

  4. Kizami Nori (shredded laver ),  10 Ki-no-me ( buds of Sansho pepper )

yDirections z

  1. Wash rice and soak for 30 minutes and drain.

  2. Scrub burdock root, cut into 2cm thin strips, soak in water for 30 minutes and drain.

  3. Sprinkle sea bream fillets with salt, leave 10 minutes and broil.

  4. Put rice, Gobo and the water into a rice cooker. Add the seasoning of (1), put the Kombu and broiled@sea bream and cook.

  5. Beat the eggs with the sugar and salt of (3). Make thin layers in a pan and cut into thin strips.

  6. When it is cooked, take out the Kombu and the sea bream. Remove the bone and back the fish meat and mix softly.

  7. Put the Tai-meshi on a large plate. Garnish with the egg, Kizami-nori and Ki-no-me.

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