Tai Meshi With Leftover Baked Sea Bream Recipe

I absolutely love this recipe because it’s a creative and delicious way to transform leftover sea bream into a comforting, umami-packed Japanese dish that’s both easy to make and impressively flavorful. Plus, using the rice cooker makes the whole process super convenient, allowing me to enjoy a nourishing homemade meal without spending hours in the kitchen.

I enjoy taking leftover food and turning it into a meal worth savoring, and my Tai Meshi with Leftover Baked Sea Bream exemplifies that perfectly. In this dish, the flaked sea bream is combined with Japanese short-grain rice.

And in spite of its awesomely deep umami flavor, this is a very simple dish to prepare. The umami in the dashi and soy sauce, the sweetness of the mirin, and the aromatic ginger all meld so perfectly together with the fish and rice that I could eat it every day.

Tai Meshi With Leftover Baked Sea Bream Recipe Ingredients

• Leftover baked sea bream: Lean protein-rich fish, enhances the dish with savory umami.
• Japanese short-grain rice: Provides carbohydrates, creates the perfect sticky texture.
• Dashi stock: Umami-rich broth, infuses the rice with depth and flavor.
• Soy sauce: Adds savory umami and saltiness, balancing the dish.
• Sake: A touch of sweetness, enhances flavors when cooking.
• Mirin: Slightly sweet, adds shine and depth to the dish.
• Fresh ginger: Adds zesty spice, promoting digestion and warmth.
• Mitsuba or green onions: Freshness and color, optional garnish.

Tai Meshi With Leftover Baked Sea Bream Recipe Ingredient Quantities

“`html

• Leftover baked sea bream, approximately 200g, flaked
• 2 cups Japanese short-grain rice, rinsed and drained
• 2 1/2 cups dashi stock
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon mirin
• 1/2 teaspoon salt
• 1 small piece kombu (about 5cm)
• 2 tablespoons fresh ginger, julienned
• 2 tablespoons fresh mitsuba or green onions, chopped (optional for garnish)

“`

How to Make this Tai Meshi With Leftover Baked Sea Bream Recipe

1. Wash the Japanese short-grain rice with cold water until the water runs clear, and then drain it well.

2. In the pot of a rice cooker, combine the rinsed rice with the dashi stock, soy sauce, sake, mirin, and salt. Stir gently to mix.

3. Put the piece of kombu on top of the rice mixture in the pot.

4. Evenly place the julienned ginger over the top, followed by the flaked leftover baked sea bream.

5. Place the rice cooker on the regular or white rice setting and initiate the cooking sequence.

6. After cooking is done, remove the kombu from the pot and throw it away.

7. Carefully fluff the rice using a rice paddle, making certain the sea bream and ginger are evenly dispersed throughout the rice.

8. Move the tai meshi to a bowl meant for serving.

9. If using, for added freshness and flavor, garnish with chopped mitsuba or green onions.

10. Serve hot or enjoy!

Tai Meshi With Leftover Baked Sea Bream Recipe Equipment Needed

1. Rice cooker
2. Measuring cups
3. Measuring spoons
4. Rice paddle
5. Bowl for serving
6. Knife and cutting board (for ginger and optional garnish)
7. Strainer (for rinsing rice)

FAQ

• Can I use another fish instead of sea bream?Certainly, if you lack sea bream, you may substitute it with other mildly flavored white fish such as snapper or cod.
• What if I don’t have dashi stock?If dashi stock isn’t available, you can use chicken or vegetable stock in its place. Just know that the flavor will be different and that the stock you use will have a say in the final flavor of your dish.
• Is mitsuba necessary for garnish?Fresh flavored and visually appealing, mitsuba is a fine garnish. It can be substituted with green onions, or the garnish can be eliminated altogether. This is completely your call. Either way, the broth is the star and soooooo good.
• How crucial is the kombu in the recipe?The dish benefits from kombu’s umami richness, but if you don’t have any, you can still make the dish. It just might not have the depth of umami flavor that kombu contributes.
• Can I make this dish without sake or mirin?Sake and mirin sharpen the dish’s flavor profile, but you can substitute rice vinegar and sugar or leave them out for a different effect.

  The traditional taste of sushi is achieved by using sake and mirin. If you don’t have these ingredients, you can use vinegar and sugar.

• Can this dish be made with freshly cooked sea bream?Certainly, fresh sea bream is perfect; if starting from raw, ensure to cook it completely and adjust your cooking times accordingly.

Tai Meshi With Leftover Baked Sea Bream Recipe Substitutions and Variations

Cod or haddock, baked, can take the place of leftover baked sea bream for a not-mild-enough-to-be-boring flavor.
Dashi stock can be substituted with either chicken stock or vegetable stock for an alternate broth base.
Instead of soy sauce, use tamari or coconut aminos for a gluten-free option.
If you can’t find sake, dry white wine can serve as a stand-in.
Honey or a pinch of sugar can replace mirin for a hint of sweetness.

Pro Tips

1. Enhance Flavor with Kombu Soak the kombu in the dashi stock for about 15 minutes before adding it to the rice cooker. This will release more umami flavor into the stock, adding depth to the dish.

2. Optimal Rice Texture Let the rinsed rice sit in the dashi stock mixture for 30 minutes before starting the rice cooker. This allows the rice to absorb more flavor and leads to a better texture once cooked.

3. Fish Preparation If the leftover baked sea bream is slightly dry, gently steam it or sprinkle it with a bit of sake before adding it to the rice cooker. This will help restore moisture and enhance its flavor.

4. Customized Garnish Toast some sesame seeds and sprinkle them on top of the finished dish along with the green onions or mitsuba. This adds a nutty flavor and a nice crunch to the dish.

5. Aromatics Overload Consider adding a small amount of finely chopped garlic or a few slices of shiitake mushrooms along with the ginger for an extra layer of aroma and flavor.