Taimeshi modoki / fisherman's rice
Taimeshi gets its name from sea bream (tai), and often a whole fish is used for this rice dish. But where can I find sea bream? Luckily, any white-fleshed fish, ideally one with some oil content, makes equally tasty rice.
<Ingredients>
1 180 cc-cup* rice
1 medium fillet white fish (130 g rockfish in photo)
Approx 180 cc dashi
1 tbsp sake
1 1/2 tsp soy sauce
1/4 tsp salt
*Rice cooker cup
<Directions>
1.
Wash rice, drain, and set aside at least 30 minutes prior to cooking.
2.
When ready to cook, add salt, dashi, sake and soy sauce to 1 cup mark, place half of fish, and cook.
3.
Meanwhile, grill the remaining fish until golden on top.
4.
When rice is done, wait 10 minutes, and gently mix in fish.
Place grilled fish on top, and cover until serving.
When ready to serve, gently mix grilled fish into rice.
<Notes>
<Ingredients>
1 180 cc-cup* rice
1 medium fillet white fish (130 g rockfish in photo)
Approx 180 cc dashi
1 tbsp sake
1 1/2 tsp soy sauce
1/4 tsp salt
*Rice cooker cup
<Directions>
1.
Wash rice, drain, and set aside at least 30 minutes prior to cooking.
2.
When ready to cook, add salt, dashi, sake and soy sauce to 1 cup mark, place half of fish, and cook.
3.
Meanwhile, grill the remaining fish until golden on top.
4.
When rice is done, wait 10 minutes, and gently mix in fish.
<Notes>
- Modoki means "quasi," as in slightly phony.
- Grilling half of fish is optional, but it does add a toasty aroma and texture.
- Fishermen sometimes cook this on their boats, using fresh catch and seawater and soy sauce. That's it, no dashi or anything else is added. I bet it tastes wonderfully good.
- Wiping grill wires with a small amount of vinegar prevents fish from sticking -- not completely, but it is relatively effective.
0 Response to "Taimeshi modoki / fisherman's rice"
Post a Comment