“Tai-Meshi” (rice cooked with fish)

“Tai” is the name of fish, sea bream. Prepare soup from this fish and cook the rice. A good soup comes from bones so you need to use a fish head. It is important to remove all the bones and scales before cook rice. The procedure is similar to fish soup so you can cook this soup at the same time.

Ingredients
Sea bream with head　400g
Salt (a)　　　　　　　20g
Water　　　　　　　　800㏄
Sake　　　　　　　　160㏄
Kombu　　　　　　　10㎝ x 10cm sheet
Rice　　　　　　　　360㏄
Soya-bean sauce　　　5㏄
Salt (b)　　　　　　　2g

How to cook
1. Remove scales and blood vessels. Wash out with water.
2. Wipe fish with kitchen towel. Scrub fish with salt (a). Leave for 30 minutes.
3. Pour 80C of water to the fish. Drain as soon as the fish become white. Wash with cold water to remove all the scales and small bones. Wipe with kitchen paper.
4. Place fish, water, sake, and kombu in a pan. Let them boil. Remove bubbles. Cook for 20 minutes at low flame.
5. Separate soup and the fish. Separate fish meat and bones.
6. Wash rice and drain. In a rice cooker, place rice, 380cc of the soup, soya-bean sauce, salt (b), and fish meat. Cook rice as usual.