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+ servings
sea bream for Tai Meshi recipe

Tai Meshi

Course Main Course
Cuisine Japanese
Servings 4
Author Lucy Seligman


  • 9 ounces (or 250g) sliced fresh tai (sea bream), cut sashimi-style
  • 3+ cups hot, firmly cooked Japanese white rice

Cold Dashi Stock: Fast Version*

  • 2 cups water
  • 1 teaspoon dashi stock granules
  • 3 tbsp soy sauce
  • 1 tbsp mirin (sweet sake)
  • 1/8 teaspoon salt



  1. Make the dashi stock by placing all the ingredients into a saucepan and bring to a boil. Stir to combine well. Cool to room temperature, then chill well in the refrigerator until ready to use.

  2. To serve, divide the cold dashi stock into four 1/2 cup servings. Place into four bowls and top with a freshly cracked egg. Divide the sea bream into four servings, and place attractively onto four small plates. Place the garnishes in small bowls on the table. Each person mixes the egg into the stock and adds the sea bream. Let sit to marinate for a few minutes, stirring occasionally. Divide the hot rice into four rice bowls and bring them to the table. Pour the fish/stock mixture over the hot rice, and top with the condiments. Stir lightly and eat.

Recipe Notes

*Of course you can make your own from scratch as well.