Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, taimeshi - sea bream rice in an earthenware pot. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Taimeshi is a typical menu for celebration. It looks luxury and it is luxury in fact because it cooks a whole sea bream. It is a kind of "Takikomi-gohan" which is steamed rice with some ingredients. It is usually cooked in earthenware pot, but I cooked in a normal (stainless) pan at this time.
Taimeshi - Sea Bream Rice in an Earthenware Pot is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Taimeshi - Sea Bream Rice in an Earthenware Pot is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have taimeshi - sea bream rice in an earthenware pot using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Taimeshi - Sea Bream Rice in an Earthenware Pot:
- Prepare 1 fish Sea Bream
- Prepare 540 ml Uncooked white rice
- Prepare 540 ml Jasmine tea
- Make ready 1 tbsp Sake
- Get 1 tsp Kombu based dashi stock granules
- Take 1 tsp Salt
- Get 1 Green onion or scallion
Cover and bring it to a boil on medium heat. Leave the lid slightly off so that you. Taimeshi is Japanese Sea Bream Rice. Cook rice in delicately seasoned kombu dashi with pan-fried/grilled sea bass.
Instructions to make Taimeshi - Sea Bream Rice in an Earthenware Pot:
- Take the gills, scales and guts off the fish. Rinse it well, and pat dry with paper towels. Make several slits on both sides of the fish.
- Salt both sides of the fish well (including the slits you made and inside the fish too). Leave for 20 to 30 minutes, then wipe any moisture that has come out of the fish with paper towels.
- Salt the surface of the fish only very lightly. The back fin and tail burn easily, so cover with salt, then grill the fish.
- While you are pre-treating and grilling the fish, rinse the rice and leave it to soak in water for 30 minutes or so. Drain into a sieve. Brew the jasmine tea, and let cool.
- Put the rice, jasmine tea, konbu dashi stock granules, sake and salt in an earthenware pot and mix. Place the grilled sea bream on top.
- Start cooking over high heat with the lid off. When the pot comes to a boil, turn the heat down to a very low setting, put the lid on and cook for 15 minutes. Turn the heat off and leave to steam with the lid on for another 15 minutes. Don't open the lid until the steaming period is up!
- Once the steaming time is up, take the sea bream out, remove the head and bones etc., and put the meat of the fish back into the pot and mix it in with the rice. Sprinkle with chopped green onion and serve.
Taimeshi is Japanese Sea Bream Rice. Cook rice in delicately seasoned kombu dashi with pan-fried/grilled sea bass. Taimeshi is one of the dishes that. To many Japanese, the Japanese sea bream ('Tai' in Japanese) is a symbol of celebration, often served only during special occasions such as a The fish doesn't need to be fully cooked through at this stage. In a large pot, drain and add the rice, kombu stock, salt, sake, soy sauce, and mirin.
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