Traditionaly, we Japanese often eat Tai (Japanese sea bream) when we have something special, like wedding ceremony or someone’s birthday etc.
And this dish, Tai-Meshi (seasoned cooked rice with sea bream) is one of the most popular dish for the celebration.
The head of the sea bream doesn’t have much meat to eat, but this part have really good juice and flavor so nice to make soup stock of cook something with it.
3 Japanese rice cups of rice
Water (please use the amount of water as same as you use for the regular cooked rice. it depends on the rice kind. if you have rice cooker, please just measure as level “3”)
1 sea bream head
(A) 2 Tbs. of soy sauce
(A) 1 Tbs. of Sake
- Wash the rice then soak with water for 30mins. (same as when you cook the regular rice)
Salt (I used about 2 teaspoons but it depends on the size) the sea bream head then let sit for 30mins.
- Grill the sea bream for both side, about 5-10mins. for each.
- Remove 3 Tbs. of water from the rice cooker. Add all thd (A)s and place grilled sea bream on top. Cook the rice as usual.
- After it’s cooked, Remove the bones of sea bream and break the eatable parts with chopsticks.
It’s super easy but so tasty, Enjoy!