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Delicious Tai Meshi with Leftover Baked Sea Bream Recipe

Tai Meshi with Leftover Baked Sea Bream

A comforting rice dish made with leftover baked sea bream, dashi broth, and a blend of savory ingredients, perfect for a quick and easy 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
  • 2 cups Japanese short-grain rice rinsed
  • 2.5 cups dashi broth or water
  • 1 piece leftover baked sea bream flaked
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tsp salt
  • 2 green onions finely chopped
  • 1 sheet nori cut into thin strips (optional)

Equipment

  • Rice Cooker
  • Pot

Method
 

  1. Step 1: Rinse the rice under cold water until the water runs clear.
  2. Step 2: In a rice cooker or pot, combine the rinsed rice and dashi broth (or water).
  3. Step 3: Add the flaked sea bream, soy sauce, mirin, sake, and salt to the rice.
  4. Step 4: Gently stir to combine all the ingredients.
  5. Step 5: Cook according to the rice cooker instructions or bring to a boil, then cover and reduce to a simmer for about 18-20 minutes.
  6. Step 6: Let the rice sit covered for an additional 10 minutes.
  7. Step 7: Fluff the rice gently with a fork and serve topped with the chopped green onions and nori strips.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.