RecipeTai-meshi Rice

Among various kinds of dishes of rice cooked with other ingredients (takikomi-gohan), tai-meshi is one of the most popular because of its delicate taste. Fish fillets are easier to use to make delicious tai-meshi. An important point when making tai-meshi is to avoid making it too salty. Use only a few drops of soy sauce and a pinch of salt.

Ingredients

(for 4 servings) 1 red sea bream (sanmai-oroshi) fillet 2 cups uncooked rice 400 ml dashi soup or water Dash of soy sauce Pinch of salt

Directions

1Sprinkle the fish with some salt and set aside for about 20 to 30 minutes.

2Wash the rice and put it in a pot. Mix together then add to the pot the dashi soup or water, soy sauce, and salt. The amount of the mixture should be the same amount as the rice (2 cups).

3Place the fillet on top of the uncooked rice mixture.

4Cook the rice as usual on the stove or in a rice cooker.

5When the rice is cooked, break the fillet into small pieces, mix into the rice, and serve.

Tips
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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