Taimeshi | Our Regional Cuisines
RECIPE
Ingredients (For 4 persons)
- rice 2 cups
- sea bream 200-300g
- Dashi kelp 10cm
- [Seasoning A] Light soy sauce 2tbsp.
- [Seasoning A] Sake 1 tbsp.
- [Seasoning A] salt 1/2 tsp.
- Water or soup stock 2 and 1/5 cups
How to cook
1. Scale, gut, and cut a slit (or two or three) in the skin of the sea bream.
2. Wash rice and let stand for 30 minutes.
3. Put the washed rice in the kettle, wipe with a wet dish towel, place kombu on top, and put 1 on top.
4. Add seasoning A and water or soup stock, and cook as usual.
5. When the rice is ready, remove the sea bream and kelp.
6. Remove the bones from the sea bream, break up the meat and mix it into the rice.
Add some kinome seaweed or mitsuba to the rice to enhance the flavor and taste.
Recipe Arrangements
provider : Ehime Culinary Institute
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516