Tai-Meshi (Sea Bream Rice)


Tai-Meshi (Sea Bream Rice) is one of the most popular dishes served on festive occasions, such as birthdays, New Year, weddings, etc… However, of course, it can be also served on a regular day!!! July 15th 2016 was 大安 戌の日 (Taian Inu no hi) which is the best calendar day to pray for a safe delivery. Thus, we've been to the Suitengu shrine in Tokyo where is well known for praying for a safe and easy delivery. We also gave thanks for the easy delivery of our daughter. Then we visited Tsukiji Jonai (inner market) on the way back to home. We bought Tai (sea bream) at 樋栄 (HIEI) for 1300yen (about 13 bucks)! It was a great deal. They cleaned the fish and filleted in 2 pieces. We made Tai-Meshi using the bone side of the fillet. Poêle with the other side. Fish bone clear soup with the head. We added the memorial rice we received from the shrine to cook Tai-Meshi :) Source: https://createeathappy.blogspot.com/2016/07/tai-meshi-sea-bream-rice-from-tsukiji.html


Tai-Meshi (Sea Bream Rice)
Difficulty: Easy Time: 1hr Number of servings:
Tai-Meshi (Sea Bream Rice) Difficulty: Easy Time: 1hr Number of servings: 4 Ingredients: 3 cups uncooked Japanese rice (short-grain rice) cleaned sea bream (bone side of the fillet) 1 tbsp. salt 10cm/4inch-square Konbu (kelp) 2 tbsp. Sake 1 tbsp. light soy sauce Mitsuba (Japanese wild parsley) if you like Directions: 1. Wash rice and leave for about 30 minutes. If you are using pre-washed rice (musenmai) you don't have to wash it. 2. Coat the sea bream with salt and bake in the oven at 220C (428F) or a fish roaster for about 15-20 minutes. 3. Place the rice in a pot, add water to the appropriate level indicated in the pot, add Sake, add light soy sauce, then mix well. 4. Clean Konbu with moistened towel and place it on top of the rice. Then place the sea bream on Kombu (in this way bones won't fall into the rice). 5. Place the pot into the rice cooker. Cover and press the button to start. 6. When it's done, take the sea bream and Kombu out from the rice cooker. Remove the bones and put back the fish meat, then mix in. 7. Serve in a dish and garnish with chopped Mitsuba (Japanese wild parsley) if you like. レシピ(日本語) http://cooklabo.blogspot.jp/2016/07/b... --------------------------------- ♥Utensils I use in my videos♥ http://astore.amazon.co.jp/shopping07... ♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron http://instagram.com/ochikeron/ ♥Original T-SHIRTS♥ http://www.youtube.com/watch?v=FFsQE0... ♥Visit my Blog to know more about ME♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course PLEASE SUBSCRIBE♥ http://www.youtube.com/user/ochikeron...

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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