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Delicious Tai Meshi with Leftover Baked Sea Bream Recipe

Tai Meshi with Leftover Baked Sea Bream

A heartwarming dish that transforms leftover baked sea bream into a comforting rice meal, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Tai Meshi
  • 2 cups short-grain rice gives the dish its signature stickiness
  • 3 cups dashi broth or water
  • 1 piece leftover baked sea bream flaked
  • 1 tbsp soy sauce for savory depth
  • 1 tbsp mirin sweet rice wine
  • 1 tsp salt to enhance flavors
  • 2 green onions finely chopped for a fresh touch
  • Toasted sesame seeds for garnish

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 a pot, combine the rinsed rice and dashi broth.
  3. Step 3: Add the flaked baked sea bream, soy sauce, mirin, and salt to the pot. Gently stir to combine.
  4. Step 4: Cook according to the manufacturer's instructions if using a rice cooker. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
  5. Step 5: Once cooked, remove from heat and let sit, covered, for an additional 10 minutes.
  6. Step 6: Fluff the rice gently with a fork and mix in the chopped green onions.
  7. Step 7: Serve warm, garnished with toasted sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator for about 2-3 days. Reheat gently.