Whole Sea Bream Cooked Together with Rice

Prepare the Sea Bream: Scale and gut the sea bream, then pat it very dry with paper towels. Make a few shallow diagonal scores on both sides of the fish. Sprinkle lightly with a pinch of salt.

Wash the Rice: Wash the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well and let it sit in a colander for 15 minutes.

Prepare the Cooking Liquid: In a bowl, combine the dashi stock, soy sauce, sake, mirin, and 0.25 tsp salt. Stir well to dissolve the salt.

Assemble the Pot: Transfer the drained rice to a heavy-bottomed pot or a rice cooker. Arrange the thinly sliced ginger on top of the rice. Carefully place the prepared sea bream on top of the ginger and rice.

Add Liquid and Cook: Pour the prepared cooking liquid evenly over the fish and rice. If using a rice cooker, select the 'white rice' or 'standard' setting. If using a stovetop, bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15-18 minutes.

Rest: Once cooked, let the pot or rice cooker rest, undisturbed, for at least 10-15 minutes to allow the flavors to meld and the rice to steam through.

Flake and Mix: Carefully remove the sea bream from the pot. Remove the skin and bones, then gently flake the fish meat into bite-sized pieces. Return the flaked fish to the pot and gently mix it into the rice.

Serve: Serve the Tai Meshi hot, garnished with fresh thinly sliced green onion.