Tai-meshi with Sesame Soy Glaze

Ingredients

• 4 sea bream fillets (150g each) 4 sea bream fillets (150g each)
• 2 cups (400g) Japanese rice 2 cups (400g) Japanese rice
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon grated garlic 1 teaspoon grated garlic
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the Japanese rice thoroughly and cook it according to the package instructions.
2. 2.
   In a small bowl, combine soy sauce, mirin, sake, sesame oil, honey, sesame seeds, grated ginger, and grated garlic. Mix well to make the sesame soy glaze.
3. 3.
   Heat vegetable oil in a frying pan over medium heat. Season the sea bream fillets with salt and place them skin-side down in the pan.
4. 4.
   Cook the fillets for 3-4 minutes until the skin is crispy and golden. Flip the fillets and cook for an additional 2-3 minutes until cooked through.
5. 5.
   Remove the fillets from the pan and set aside.
6. 6.
   In the same pan, add the cooked rice and pour the sesame soy glaze over it. Mix gently to coat the rice evenly with the glaze.
7. 7.
   Serve the sea bream fillets on top of the glazed rice. Garnish with additional sesame seeds, if desired.

Treat your ingredients with care...

• Sea bream fillets — Make sure to pat the fillets dry before seasoning and frying to achieve a crispy skin.
• Japanese rice — Rinse the rice thoroughly to remove excess starch before cooking for the best texture.
• Sesame seeds — Toast the sesame seeds in a dry pan over low heat until fragrant before using to enhance their nutty flavor.
• Grated ginger and garlic — Use fresh ginger and garlic for the best taste. Grate them just before using to retain their aromatic qualities.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sesame soy glaze.
• If sea bream is not available, you can substitute it with other white fish fillets such as snapper or cod.
• To make the dish more visually appealing, garnish with thinly sliced green onions or microgreens.
• Serve with a side of miso soup and pickled vegetables for a complete Japanese meal.
• Leftovers can be enjoyed the next day by gently reheating the sea bream and rice in a pan or microwave.

Serving advice

Serve the Tai-meshi hot, straight from the pan, to fully enjoy the crispy skin of the sea bream and the fragrant sesame soy glaze. Pair it with a side of miso soup and pickled vegetables for a well-rounded Japanese meal.

Presentation advice

Arrange the sea bream fillets on top of the glazed rice, ensuring the crispy skin is visible. Drizzle any remaining sesame soy glaze over the fillets for an appetizing presentation. Sprinkle with sesame seeds and garnish with fresh herbs for an extra touch of elegance.