Tai Meshi

Wash the Japanese short-grain rice thoroughly until the water runs clear. Drain the washed Japanese short-grain rice and let it soak in fresh water for at least 30 minutes. Drain the Japanese short-grain rice very well before cooking.

Pat the sea bream fillet dry with paper towels. Lightly sprinkle 2g of salt evenly over both sides of the sea bream fillet.

Prepare the cooking liquid by combining 320g of kombu dashi, 30g of usukuchi soy sauce, 30g of mirin, and 30g of sake in a bowl, stirring until well mixed.