Tai meshi

Method

1. 1 Rub salt all over the fish, let it sit for 20 minutes, then pat it dry and grill it for 5 minutes on each side until the skin is slightly charred.
2. 2 Grilling the fish before cooking adds aroma to the entire pot of rice; adding fresh fish directly to the pot will result in a fishy smell.
3. 3 Soak the rice for 30 minutes, then drain and add it to a pot with kombu broth, soy sauce, sake, and mirin.
4. 4 Place the whole grilled fish on top of the rice, cook for 15 minutes, and let it sit for 10 minutes without opening the lid.
5. 5 Remove the fish from the pot, discard all the bones, then put the flesh back in and fluff it up.
6. 6 Sprinkle with shredded ginger, green onions, and roasted sesame seeds when serving.

With an appliance

• Pressure cooker 35 min

  Cook under high pressure for 5 minutes, then quickly release the pressure and let it rest for 8 minutes; the fish should still be lightly grilled beforehand.