[Recipe] Kodai: One Pot Tai Meshi

Tai Meshi (鯛めし) is a classic Japanese dish that celebrates the delicate flavor of Tai — Sea Bream — cooked together with rice in one pot. Traditionally made with a whole fish Tai, this version uses Kodai (Young Sea Bream) that has been butterflied for a faster, more accessible twist without compromising on the rich, umami-packed taste. Cooked in Dashi and seasoned with Soy Sauce and Sake, the rice absorbs all the natural sweetness of the fish while staying fluffy and light. It’s a dish that feels elegant yet comforting, perfect for both family meals and special occasions.

What you will need: 

• 1 cup, Japanese short-grain rice

• 180–200ml, Dashi Stock

• 1 Kodai (Young Sea Bream), skin-on, pin bones removed

• 1 Tbsp, sake

• 1 Tbsp, soy sauce

• 1/2 tsp, salt

• 1 tsp, mirin (optional)

• Thin slices of ginger

• Optional toppings: Spring Onions, Shiso (Oba) Leaves, grated Yuzu zest, or sesame seeds

Step 1: Wash and soak the rice

Rinse rice until the water runs clear. Drain and let it soak for 20–30 minutes.

Step 2: Prepare the Kodai

Lightly season the Kodai (butterflied or filleted) with salt and let it rest for 10 minutes. Rinse with water and dab dry. An optional step is to coat the fish in some olive oil and salt (or Shoyu), before gently torching the skin side extra aroma and texture.

Step 3: Combine ingredients in the pot and cook rice

In a Donabe (earthenware pot) or heavy-bottomed saucepan, combine:

• The soaked and drained rice

• Dashi, sake, soy sauce, mirin, salt

• A few slices of ginger

Do not stir. Cover the Donabe with a lid and cook over medium heat until it comes to a boil. You will know that the stock is boiling when smoke emerges from the steam vent. Open the Donabe and lay the Kodai on the rice, and reduce to low and simmer for another 5 to 10 mins before turning off the fire. Turn off heat and let steam for another 10 minutes with the lid on.

Step 4: Fluff and serve

Gently flake the meat with chopsticks or a fork (removing skin if preferred), and mix it into the rice. Serve in bowls and top with Spring Onions, Kinome, Shiso, or Yuzu Zest.

Additional Tips & Serving Suggestions

• Best enjoyed fresh, but leftovers can be made into onigiri (rice balls) or used for Ochazuke (rice with green tea broth)

• Great served with pickled vegetables and miso soup

• Use whole tai for special occasions or dinner parties

One-Pot Kodai Tai Meshi is proof that Japanese home cooking can be both elegant and approachable. With tender sea bream, gently seasoned rice, and layers of umami from dashi and soy, this dish offers deep flavor with very little effort. A must-try if you love minimal prep, maximum reward meals — and a perfect showcase for fresh Kodai. 🎥 Need something more visual? Check out this recipe here! 🎥