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Tai Meshi with Leftover Baked Sea Bream Recipe

Tai Meshi with Leftover Baked Sea Bream

A cozy Japanese rice dish made with leftover baked sea bream, this Tai Meshi is quick to prepare and packed with flavor, perfect for a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Tai Meshi
  • 1 cup Japanese short-grain rice sticky and perfect for absorbing flavors
  • 1.5 cups dashi stock or water
  • 1 piece leftover baked sea bream about 200g
  • 1 tbsp soy sauce adds savory richness
  • 1 tbsp mirin optional, for depth of flavor
  • 1 tsp sake optional, for authenticity
  • 1 spring onion finely chopped for garnish
  • Shiso leaves for garnish, optional

Equipment

  • Rice Cooker
  • Pot

Method
 

  1. Step 1: Rinse the rice under cold water until the water runs clear. Drain well.
  2. Step 2: In a rice cooker or pot, combine the rinsed rice and dashi stock (or water). Add soy sauce, mirin, and sake to the mixture.
  3. Step 3: Flake the leftover baked sea bream and add it to the rice mixture, distributing it evenly.
  4. Step 4: Cook the rice according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
  5. Step 5: Once cooked, let the rice sit covered for an additional 10 minutes to allow flavors to meld.
  6. Step 6: Fluff the rice gently with a fork and stir in the chopped spring onion. Serve warm, garnished with shiso leaves if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a splash of water when reheating to keep the rice moist.