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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s prepare the rice.

  • Put the rice into a pot.

  • Pour the water into it.

  • Then, add the kombu seaweed.

  • Let it sit for 30 minutes.

  • Meanwhile, let’s season the tai, sea bream.

  • Sprinkle the salt on both sides of the fillet.

  • Lightly rub in the salt.

  • Then, pour the sake over it.

  • Let it sit for 10 minutes.

  • Now, coat the grilling basket with vinegar.

  • This will help to prevent the fillet from sticking.

  • Turn on the burner.

  • Remove the excess water from the fillet using a paper towel.

  • When the basket is hot enough,

  • place the tai in the basket with the skin side facing down.

  • When the skin side is browned, flip it over.

  • Lightly brown the other side.

  • Turn off the burner,

  • remove

  • and place the tai onto a plate.

  • Now, let’s cook the rice.

  • Add the salt,

  • sake

  • and soy sauce,

  • and lightly stir.

  • Then, place the grilled tai into the pot

  • and add the shredded ginger root.

  • Cover

  • and bring it to a boil on medium heat.

  • Leave the lid slightly off so that you can see inside.

  • When it begins to boil, cover completely.

  • Reduce the heat to low

  • and simmer for 12 minutes.

  • Now, turn off the burner.

  • Let it sit for 10 minutes, allowing the rice to cook completely.

  • Now, the rice is ready.

  • Ta-dah! (ジャーン!) Looks super delicious!

  • Remove the tai fillet

  • and the kombu seaweed.

  • Then, remove the fishbones thoroughly.

  • Cut the skin into bite-size pieces

  • and then roughly crumble the fillet.

  • As for the kombu seaweed, cut it into thin strips.

  • Now, place the tai

  • and the shredded kombu into the pot again.

  • Lightly toss with a rice paddle to mix the tai and rice.

  • Then, place the tai-meshi into a bowl.

  • Sprinkle on the toasted white sesame seeds.

  • Finally, smack the kinome leaves in your palms to increase its aroma.

  • Cooking the tai with the bones will help make good dashi stock,

  • making the tai-meshi exceptionally delicious.

  • But be careful not to leave any small bones in the fillet.

  • You can also use boneless tai fillet to save time.

  • If tai is not available in your area, you can substitute red snapper.

  • Good luck in the kitchen.

Hi, I’m Francis,

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B2 tai fillet rice kombu lightly basket

Tai-meshi (Mixed Rice with Sea Bream)

  • 25 15
    阿多賓 posted on 2013/09/19
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