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Tai Meshi with Leftover Baked Sea Bream

Name: Tai Meshi with Leftover Baked Sea Bream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: For Rice:; 2 rice cooker cups uncooked Japanese short-grain white rice (360 ml, 300 g); 1 piece kombu (dried kelp) (5 g; 2 inches x 2 inches or 5 cm x 5 cm); ½ lb sea bream meat (227 g; leftover from Japanese Baked Sea Bream); 1 knob ginger (2” or 5 cm); Japanese sansho pepper (for; For Fish Broth:; 1 cooked sea bream bone and head (leftover from Japanese Baked Sea Bream); 1 Tbsp soy sauce; 2 Tbsp sake; ¼ tsp Diamond Crystal kosher salt

Prep Time

15m

Cook Time

30m

Total Time

45m

This flavorful Tai Meshi with Leftover Baked Sea Bream is a delicious way to repurpose leftover fish and create a delectable Japanese rice dish. Infused with the essence of sea bream, the rice is fragrant, tender, and full of umami flavor, making it a fantastic meal on its own or alongside other dishes.

Fish

Japanese Rice

Tai Meshi with Leftover Baked Sea Bream Image

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Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

2 rice cooker cups uncooked Japanese short-grain white rice (360 ml, 300 g)

1 piece kombu (dried kelp) (5 g; 2 inches x 2 inches or 5 cm x 5 cm)

½ lb sea bream meat (227 g; leftover from Japanese Baked Sea Bream)

1 knob ginger (2” or 5 cm)

Japanese sansho pepper (for

1 cooked sea bream bone and head (leftover from Japanese Baked Sea Bream)

¼ tsp Diamond Crystal kosher salt

Tai Meshi with Leftover Baked Sea Bream

Ingredients

For Rice

For Fish Broth

Steps

Nutrition Facts

Tai Meshi with Leftover Baked Sea Bream

Ingredients

For Rice

For Fish Broth

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts