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 15m

Cook 30m

Total 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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Ingredients

(Servings: 4)

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

Nutrition Facts

Calories

281kcal

14%
Fat

2g

0%
Saturated Fat

0g

0%
Carbohydrates

56g

2%
Fiber

0g

0%
Sugar

0g

0%
Protein

12g

0%
Cholesterol

56mg

2%
Sodium

420mg

21%

Percent Daily Values are based on a 2,000 calorie diet.

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