Classic Tai-meshi Recipe

2022-11-01

By Sakura Chef

Japanese Cuisine

Main Course

Indulge in the delicate flavors of Japanese cuisine with this easy recipe for Tai-meshi. Succulent sea bream is paired with seasoned rice for a satisfying and comforting meal. 

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A traditional Japanese main course made with sea bream and rice, and is a specialty of the Niigata Prefecture in northern Japan. Niigata is located on the west coast of Honshu, Japan's main island. 

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The region is known for its high-quality rice and fresh seafood, including sea bream. The city of Nagaoka in Niigata is particularly famous for its tai-meshi, which is served at many local restaurants and is a popular souvenir for visitors to the area. 

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The dish is made by cooking rice with seasoned dashi (a cooking stock made from fish and kelp), soy sauce, and mirin (a type of sweet rice wine), and then adding pieces of sea bream on top to steam while the rice continues to cook. 

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Traditionally, tai-meshi is served in a lacquerware bowl called a kappo-don, which helps to retain the heat of the dish. It can be enjoyed on its own as a main course or accompanied by other dishes such as miso soup and pickles.

Pitfalls on Tai-Meshi

 Sourcing high-quality ingredients: obtaining high-quality sea bream and Japanese short-grained rice is essential to achieve the optimal taste and texture of Tai-meshi.

 Preparing the fish: the fish needs to be properly cleaned and deboned, which requires skill and expertise.

 Selecting the right rice: using the right type and quality of rice and soaking it correctly is crucial to perfect the texture and flavor of Tai-meshi.

 Cooking the rice with the fish: achieving the perfect ratio of rice and fish, and cooking them together can be challenging, requiring precise timing and heat control.

 Balancing flavors: obtaining a balanced flavor profile of the dish, with the fish imparting its unique flavor into the rice, can be a challenge that often requires experimentation and adjustment.

Ingredients

• 1 cup of Japanese short-grain rice

• 1 Tai (sea bream) fillet, skin removed and cut into small cubes

• 1/4 cup of sake

• 2 tablespoons of soy sauce

• 1 teaspoon of sugar

• 1/4 cup of water

• 1 tablespoon of vegetable oil

• 2 green onions, thinly sliced

Instructions

1. Rinse the rice thoroughly and drain. Place the rice in a large pot with 1 1/4 cups of water and soak for 30 minutes.

2. While the rice is soaking, prepare the Tai. In a small bowl, mix together the sake, soy sauce, sugar, and water.

3. Heat the oil in a large non-stick skillet over medium-high heat. Add the Tai and cook for about 2 minutes or until lightly browned.

4. Add the sake and soy sauce mixture and bring to a boil. Reduce the heat to low and simmer for about 5 minutes, or until the liquid has reduced by half.

5. Add the rice and green onions to the skillet and stir well to combine, making sure that the rice is evenly coated with the sauce.

6. Cover the skillet with a tight-fitting lid and cook over medium-low heat for 20 minutes, or until the rice is cooked and the liquid has been absorbed.

7. Remove from heat and let it rest for 10 minutes. Fluff the rice with a fork before serving.

8. Serve hot and enjoy!

Preparation Time 20 min

Cook Time 30 min

Total time 50 min

Nutrition Facts

Calories: 435

Fat: 8 g

Saturated Fat: 1 g

Carbohydrates: 68 g

Fiber: 1 g

Sugar: 2 g

Protein: 15 g

Regional Ingredients Variations of Tai-meshi

Hokkaido, they mix diced salmon with rice, soy sauce, and butter, creating a dish known as "Sake-meshi", which is a variation of Tai-meshi.

Niigata, they cook rice and grated daikon in a pot with water and soy sauce, add grilled tai (sea bream) on top, and let it simmer, creating a dish known as "Tai-meshi Nabe".

Kyoto, they mix rice with tai and shiitake mushroom, cooked in dashi (Japanese soup stock), soy sauce, and sake, creating a dish known as "Tai Meshi Takikomi".

Kagawa, they mix rice with tai and sliced onions, cooked in a broth made with dashi, soy sauce, and mirin (sweet sake), creating a dish known as "Tai-meshi Oyakodon".

Fukuoka, they mix rice with fried tai flakes, green onions, and soy sauce, creating a dish known as "Tai-meshi Chirashi".

Try this Tai-meshi recipe and bring the taste of Japan to your home. Don't forget to share your creation on social media with the hashtags #taimeshi #Japanesefood #comfortfood #seafood #Shikoku #hiverecipes.