Tai Ochazuke

Rinse 150 grams of Japanese short-grain rice thoroughly until the water runs clear. Cook the Japanese short-grain rice according to package instructions or in a rice cooker.

To prepare dashi, gently wipe 10 grams of Kombu with a damp cloth. Place the Kombu and 1000 grams of Water in a pot and slowly heat over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add 15 grams of Katsuobushi. Let it steep for 30 seconds, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Pat dry 100 grams of Sea bream fillet and sprinkle lightly with 2 grams of Salt. In a small bowl, combine 15 grams of Soy sauce (koikuchi), 15 grams of Mirin, and 15 grams of Sake to create a marinade. Marinate the Sea bream fillet in this mixture for 10 minutes. Gently pat dry the Sea bream fillet before assembly.