Spring really makes me want to eat Tai (sea bream) every day. I enjoy it in sashimi, carpaccio, sushi, etc. And, here’s another Tai dish I love, which is Tai Shabu. It’s basically a simple fish shabu shabu and always so good. If you can save enough broth, hope you enjoy the shime (finishing) noodle course, too.
Tai (sea bream or also called tai snapper) is one of my favorite kinds of fish to eat both raw or cooked, and this fish is a symbol of celebration in Japanese culture. So, I love making this dish especially when I want to celebrate. The beautiful pink color of the fresh tai brings out the happy feelings and stimulates appetite. And, as long as you get the high quality sashimi-grade fish and rice cooked in Kamado-san, this dish is basically error-proof and always tastes wonderful. The fish is sliced not too thin, and I like to use a generous amount of it, so I can really enjoy the taste of it. The shiso leaves between the layers of the sushi rice gives nice aromatic quality to the dish, but if you can’t find them, it can be omitted.
