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Taimeshi（鯛飯）
tai = sea bream meshi = rice
Taimeshi is rice cooked with grilled sea bream on top.
Sea bream and rice have been familiar foods to the Japanese since ancient times. “Taimeshi” can be eaten throughout the year, but sea bream is considered an auspicious fish, so it is often eaten on celebratory occasions.
Nowadays, taimeshi refers to rice cooked with grilled sea bream, as in this recipe. Grilling sea bream before cooking removes the unpleasant odor, and the fragrant taste is the secret to its deliciousness.
At high-end Japanese restaurants, it is served in a clay pot instead of a rice cooker, garnished with kinome leaf and thinly sliced ginger. It is also particularly delicious to pour hot tea over it at the end of a course meal and eat it as ochazuke.
Incidentally, areas such as Uwajima and Iyo in Ehime Prefecture are famous for producing sea bream. There, raw fillets of sea bream are marinated in a sauce made from soy sauce, mirin, eggs, sesame seeds, and dashi soup, then the sauce is poured over hot rice, which is called taimeshi.
If you use the whole sea bream, you can enjoy the full flavor of the fish. However, sea bream has many bones and is very tough, so if you have children or elderly people in your home, we recommend removing the bones before cooking it with rice.
What kind of dish is sea bream ??
Sea bream has long been known in Japan as a lucky fish.
Sea bream is classified into several types, but generally speaking, sea bream refers to “madai=真鯛.” (In foreign countries, sea bream is sometimes written as red snapper, but strictly speaking, this is not correct.)
Red sea bream has firm white flesh and a light yet strong umami flavor. It has less odor and fat than other fish.
Sea bream’s bones are hard, so be careful not to swallow them when eating.
INGREDIENTS (5SERVINGS)
- ★water 400g
- ★Kayanoya dashi stock 1 pack
- rice 320g
- ☆water 1000g
- red sea bream (220g)
- salt 4g
- ☆light soy sauce 30g
- ☆mirin 10g
COOKING INSTRUCTIONS
I had the scales and innards removed from the sea bream at the supermarket. Most Japanese supermarkets will do this for free if you ask the staff.
➀ Put water and a dashi pack into a pot and heat it.
② Once it boils, turn off the heat and let it cool.
It’s best to make dashi using kelp and bonito, but Kayanoya’s dashi is just as delicious. Sea bream also produces delicious dashi, so using a dashi pack will save time.
③ Soak the rice in water for 30 minutes. If you are using 無洗米(pre-rinsed rice), soak it for a little longer.
④ Sprinkle salt on both sides of the sea bream and wait 20 minutes.
⑤ Grill the sea bream on a fish grill for 6 minutes. Adjust the heat so that it doesn’t burn too much.
⑥ Drain the rice and put it in a rice cooker, then pour in the dashi soup.
⑦ Add light soy sauce and mirin and mix lightly.
⑧ Place the sea bream on top of the rice and cook as usual.
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