Photograph of the finished Tai meshi

Japan · Cơm nấu cá tráp Tai meshi

Tai meshi

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 1.2 kg
  • Photograph of Rice Rice 600 g
  • Photograph of Kombu seaweed Kombu seaweed 48 g
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Cooking sake Cooking sake 100 ml
  • Photograph of Mirin Mirin 60 ml
  • Photograph of Ginger Ginger 60 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 48 g

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.

Start cooking