3 Easy Methods to Cook Tai-Meshi (Sea Bream Rice): Instant Pot, Slow Cooker, and Induction Cooker

Name: Tai-meshi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
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

How to Make Perfect Tai-Meshi with the Instant Pot’s Rice Function

Use the Instant Pot’s “Rice” function for perfectly cooked rice every time. Add the fish and seasonings, then let the pressure cooker do the work, infusing all the flavors into the rice while keeping the fish tender.

Slow Cook Tai (Sea Bream) and Rice for a Tender, Flavorful Tai-Meshi

Slow cook your tai (sea bream) along with rice in a slow cooker on low heat. This will allow the fish to become tender and infuse the rice with all of its rich flavors, creating a deliciously aromatic dish.

Achieve Perfectly Cooked Tai-Meshi with Precise Heat Control Using an Induction Cooker

Use the induction cooker to achieve precise temperature control when cooking the tai-meshi. You can easily adjust the heat to prevent the fish from overcooking, ensuring a juicy and perfectly cooked meal.

Tips and Suggestions 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.

Classic Tai-Meshi Recipe

                        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
                        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.
While the rice is soaking, prepare the Tai. In a small bowl, mix together the sake, soy
                                sauce, sugar, and water.
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.
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.
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.
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.
Remove from heat and let it rest for 10 minutes. Fluff the rice with a fork before
                                serving.
Serve hot and enjoy!

                    

Cooking Time

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

                    

Traditional Tai-Meshi