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Tai-Meshi: Marusan Comptoir Japonais

This recipe from Chef Hideyuki of Montreal’s Marusan Comptoir Japonais is a healthy and tasty combination of fish, rice, ginger, sake, shiso and sesame.  


  • Short Grain Rice – 1 cup
  • Water – 150ml
  • Usukuchi Shoyu – 15ml
  • Sake – 15ml
  • Kombu – 1pc
  • Salt to adjust
  • Red Snapper – 80g
  • Minced Ginger – small amount
  • Shiso – 1 leaf
  • Sesame – small amount
  1. Wash rice and soak in water for 30min (until the rice becomes white) in the pot or nabe.
  2. Drain water and put 150ml of fresh water with kombu, 15ml of sake, and 15ml of usukuchi shoyu.
  3. Cover the pot/nabe and turn up to high heat until ingredients begin to steam.
  4. Put Red Snapper into the oven for 3 min.
  5. When the pot begins to steam, reduce heat to low and let cook for 9 min.
  6. Pull out the kombu and add minced ginger and red snapper.
  7. Cover, remove from heat, and let sit for 13 min.
  8. Garnish with sesame and choped shiso.