Name: Kasahara-Style Tai-meshi (Sea Bream Rice)
Cuisine: 和食
Ingredients: Sea bream (sashimi-grade block): 150g; Egg yolks: 2; Canola blossoms (Nanohana): 1 bunch; Nagaimo (Japanese mountain yam): 100g; Myoga (Japanese ginger): 2; Cooked rice: 2 bowls; White sesame seeds: a pinch; Nori seaweed: a pinch; Dashi: 150ml; Soy sauce: 60ml; Mirin: 60ml; Sugar: 2 tsp; Addictive chili oil (Tabesugichau Rayu): 2 tbsp; All-purpose spice blend: to taste; Olive oil: 1 tbsp

About "Kasahara-Style Tai-meshi (Sea Bream Rice)"

Chef Masahiro Kasahara puts his own spin on Ehime Prefecture's local specialty, Uwajima-style Tai-meshi. Fresh sea bream sashimi is marinated in a special sauce made of dashi, soy sauce, mirin, and 'addictive' chili oil, then served over rice with toppings like egg yolk, canola blossoms, and spicy grated yam. Using professional techniques to preserve texture, such as hand-chopping mountain yam and blanching canola blossoms briefly, this ultimate rice bowl features a sweet and savory sauce that perfectly elevates the natural umami of the sea bream.

Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →

Tips for Making "Kasahara-Style Tai-meshi (Sea Bream Rice)"

Making the Sauce
- It is crucial to bring the sauce to a boil over high heat to cook off the alcohol from the mirin, then let it cool. Making a slightly larger batch yields a versatile sauce that can be used for other sashimi, pork belly, and various other ingredients.
Cooking Canola
- Since the stems and leaves cook at different rates, dip the stems into boiling water for 10 seconds first, then submerge the whole bunch for another 10 seconds. Keeping the total boiling time to around 20 seconds preserves a pleasant, crisp texture.
Handling Nagaimo
- Grating nagaimo releases too much moisture and makes it watery. Finely chopping and tapping it with a knife prevents excess water from escaping, achieving a perfect balance of a crisp texture and a pleasant stickiness.
Slicing Sashimi
- Using a sharp knife and making a single, long pulling motion from the heel to the tip of the blade ensures a clean cut that locks in the flavor. Standing the knife slightly upright at the very end of the cut creates a sharp, beautiful edge.
Flavor Variations
- Adding condiments like myoga, nori, and white sesame seeds allows you to enjoy a delightful evolution of flavors and textures with every bite. Pouring hot water or warm dashi over the rice at the end to enjoy it chazuke-style is also highly recommended.

Ingredients for "Kasahara-Style Tai-meshi (Sea Bream Rice)"

15 items

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Seabream (sashimi-grade block): 150g
Eggyolks: 2
Canolablossoms (Nanohana): 1 bunch
Nagaimo(Japanese mountain yam): 100g
Myoga(Japanese ginger): 2
Cookedrice: 2 bowls
Whitesesame seeds: a pinch
Noriseaweed: a pinch
Dashi:150ml
Soysauce: 60ml
Mirin:60ml
Sugar:2 tsp
Addictivechili oil (Tabesugichau Rayu): 2 tbsp
All-purposespice blend: to taste
Oliveoil: 1 tbsp

How to Make "Kasahara-Style Tai-meshi (Sea Bream Rice)"

1
Preparing the Special Sauce
In a pot, combine 150ml dashi, 60ml soy sauce, 60ml mirin, and 2 tsp sugar, then add 2 tbsp of addictive chili oil. Bring to a boil over high heat to cook off the alcohol, then let it cool completely.
Crucial to cook off the alcohol from the mirinLet it cool down completelyGarlic-free for a clean taste, featuring a crunchy nut texture
2
Prepping the Canola Blossoms
Trim about 1cm off the tough ends of the canola blossoms. Submerge the stems in boiling water for about 10 seconds first, then submerge the rest and boil for another 10 seconds. Immediately transfer to ice water to stop the cooking and preserve the color. Squeeze out excess water thoroughly, then finely chop into 1cm pieces. Sprinkle with all-purpose spice blend to taste and toss with 1 tbsp of olive oil.
Brief cooking time of about 20 seconds in totalCool quickly in ice waterOil adds richness to balance the canola blossoms' bitterness
3
Preparing the Grated Nagaimo
Peel 100g of nagaimo. Instead of using a grater, use a knife to finely chop and tap it into a paste-like texture. Lightly mix in the all-purpose spice blend to complete the spicy grated yam.
Chop with a knife instead of using a graterRetains a crisp, crunchy textureCan also be used on cold noodles or toast
4
Slicing the Sea Bream Sashimi
Slice about 150g of sashimi-grade sea bream thinly. Using a sharp knife, make a single, long pulling motion from the heel to the tip of the blade to slice through in one go. At the very end of the cut, stand the knife slightly upright to create a clean, sharp edge. Arrange the slices in a circular pattern on a plate, overlapping them slightly from the outside toward the center.
Slice in a single pulling motionDo not saw back and forthA clean cut enhances the flavor and presentation
5
Plating and Finishing
Mound the seasoned canola blossoms in the center of the arranged sea bream slices, and gently place a rich egg yolk on top. Generously drizzle the cooled special sauce all over the sea bream. On a separate plate, arrange the thinly sliced myoga, spicy grated yam, torn nori, and white sesame seeds to serve as condiments.
Egg yolk adds a touch of luxuryDrizzle the sauce generouslyCondiments change the flavor profile with every bite
6
How to Eat and Variations
Prepare warm rice in a bowl. Break the egg yolk, mix it with the sea bream sashimi and canola blossoms, and place it over the rice. Enjoy while gradually adding condiments like myoga, nori, and white sesame seeds. For a delicious finish, pour hot water or warm dashi over the remaining rice to enjoy it as Tai-chazuke (sea bream rice soup).
Break the egg yolk thoroughlyAdd condiments one after another to enjoy changing flavorsCan be turned into chazuke with warm dashi

Food Science

Why This Dish Tastes So Good

The combination of inosinate in sea bream and glutamate in dashi and soy sauce creates an umami synergy, resulting in a deep, rich flavor. Furthermore, combining the umami of dashi, the saltiness of soy sauce, the sweetness of mirin and sugar, the spiciness of chili oil, and the subtle bitterness of canola blossoms balances the five basic tastes (plus a sixth dimension of flavor), creating a complex and satisfying taste profile that you will never tire of.

Umami SynergyBalance of Five and Six Tastes

Detailed Commentary on "Kasahara-Style Tai-meshi (Sea Bream Rice)"

* Content organized by topics from the video.

A Deluxe Collaboration: "Uwajima-Style Tai-meshi"

The video opens with a lively introduction as Chef Masahiro Kasahara of "Sanpi-Ryoron" joins Chef Akihiko Murata in his kitchen. Today, they are making Uwajima-style Tai-meshi, a beloved local dish from Ehime Prefecture that Chef Kasahara absolutely loves. While there are two types of Tai-meshi—one where the sea bream is cooked with the rice, and another where fresh sashimi is marinated and served over rice—this recipe features the sashimi style with a Kasahara twist. To elevate the dish, he uses two of his original seasonings as secret ingredients: "Addictive Chili Oil" and "My All-Purpose Spice". Cooking begins in a warm, friendly atmosphere filled with playful banter between the two chefs and lighthearted jokes about other famous chefs' summer vacations.

Crafting the Umami-Rich "Special Sauce"

First, they prepare the special sauce, which is the key to this Tai-meshi. In a pot, combine 150ml dashi, 60ml soy sauce, 60ml mirin, and 2 tsp sugar. Uwajima-style sauce is traditionally on the sweeter side. To this, Chef Kasahara adds 2 tbsp of his signature "Addictive Chili Oil". This chili oil is garlic-free for a clean taste, and contains nuts that add a delightful crunch. Once all ingredients are in the pot, bring it to a brief boil over high heat to cook off the alcohol from the mirin, then let it cool completely. This recipe makes a generous amount of sauce; any leftovers can be used to marinate other sashimi like salmon or yellowtail, or drizzled over boiled pork belly and bean sprouts as a versatile dressing.

Bringing Out Spring Aromas: "Seasoned Canola"

To add a seasonal touch, they prepare a side of canola blossoms (nanohana). First, trim about 1cm off the tough ends. Since the stems and leaves cook at different rates, the professional tip is to dip only the stems into boiling water for 10 seconds first, then submerge the entire bunch for another 10 seconds. Boiling them for just 20 seconds in total keeps them slightly firm, preserving their pleasant, crisp texture. Once boiled, immediately plunge them into ice water to stop the cooking and lock in the vibrant green color. Squeeze out the water thoroughly and chop them into 1cm pieces. Season with "My All-Purpose Spice" to taste, and toss with 1 tbsp of Chef Masuya's olive oil. Adding oil rounds out the canola blossoms' pleasant bitterness with a rich, savory depth.

Preserving Texture: "Grated Nagaimo Yam"

Next, they prepare the grated yam (tororo) to accompany the Tai-meshi using 100g of nagaimo. Instead of grating the peeled nagaimo, Chef Kasahara finely chops and taps it with a knife. Grating nagaimo can release too much moisture and make it watery, but roughly chopping it with a knife prevents excess water from escaping, achieving a perfect balance of a crisp texture and a pleasant stickiness. Unlike stickier yams like yamaimo or jinenjo, easily accessible nagaimo is perfect for this hand-chopping technique. Once chopped into a coarse paste, mix in "My All-Purpose Spice" to complete the "spicy grated yam". Chef Kasahara highly recommends using this flavorful yam topping on cold noodles or even toast.

Slicing Sea Bream Sashimi for a Clean Cut

Now, they slice the main ingredient: about 150g of sashimi-grade sea bream. Using a standard store-bought sashimi block, slice it thinly. The key to slicing sashimi beautifully is using a sharp knife and making a single, long pulling motion from the heel of the blade to the tip. Sawing the knife back and forth tears the flesh, causing the flavorful juices to escape. Additionally, standing the knife slightly upright at the very end of the cut creates a sharp, clean edge. Arrange the sliced sea bream beautifully in a circular pattern, overlapping them slightly from the outer edge of the plate toward the center. This elegant presentation makes it perfect for entertaining guests.

Elegant Plating and Finishing with Sauce

Mound the prepared seasoned canola blossoms in the center of the arranged sea bream. Make a small well in the middle and gently place a rich egg yolk inside. While traditional Uwajima Tai-meshi often uses a whole egg, Chef Kasahara uses only the yolk for an extra touch of luxury. To finish, generously drizzle the cooled, ingredient-rich special sauce all over the sea bream. The nuts and spices from the chili oil create a beautiful contrast against the white fish, making a visually stunning dish. On a separate plate, arrange the thinly sliced and soaked myoga, the spicy grated yam, torn nori, and white sesame seeds to serve as customizable condiments.

Pure Bliss! Tasting the Ultimate Tai-meshi

Finally, it's time to taste the completed Tai-meshi. Prepare warm rice in a bowl, break the egg yolk, and mix it thoroughly with the sea bream sashimi and canola blossoms. Spooning it over the rice, Chef Murata exclaims, "It's delicious from the very first bite!" The sweet and savory dashi sauce, enhanced by the mild heat and richness of the chili oil, perfectly elevates the natural sweetness of the sea bream. By gradually adding condiments like the crunchy spicy grated yam, refreshing myoga, and fragrant nori, you can enjoy a delightful evolution of flavors and textures with every bite. Pouring hot water or warm dashi over the remaining rice to enjoy it chazuke-style is highly recommended, making this a truly luxurious dish worthy of the title "ultimate."

About 【荒木町鈴なり】村田明彦の煮るなり焼くなり

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