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
The following is an easy way to
cook Tai-meshi, because rice and sea bream fillets
are cooked in a rice
【Ingredients ( 4 servings )】
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 )
4 fillets sea bream, 1 tsp.
salt, 100g Gobo( burdock root )
2 eggs, 2 tbsp. sugar, a
pinch of salt
Kizami Nori (shredded laver
), 10 Ki-no-me ( buds of Sansho pepper )
Wash rice and soak for 30
minutes and drain.
Scrub burdock root, cut into
2cm thin strips, soak in water for 30 minutes
Sprinkle sea bream fillets
with salt, leave 10 minutes and broil.
Put rice, Gobo and the water
into a rice cooker. Add the seasoning of (1),
put the Kombu and broiled sea
bream and cook.
Beat the eggs with the sugar
and salt of (3). Make thin layers in a pan and
cut into thin strips.
When it is cooked, take out
the Kombu and the sea bream. Remove the bone and
back the fish meat and mix softly.
Put the Tai-meshi on a large
plate. Garnish with the egg, Kizami-nori and Ki-no-me.