Japan
Tokyo Negima Nabe — Tuna and Leek Hotpot
Tokyo Negima Nabe — Tuna and Leek Hotpot, adapted from the MAFF regional recipe for Tokyo. Ingredient amounts and cooking instructions are provided below.
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Method
2 clear steps
- 1
Cut the tuna into 1 cm slices and the leeks into 3 cm lengths. Trim and separate the enoki. Lightly char the leeks in a frying pan.
- 2
Heat the dashi, sake, mirin, soy sauce and vegetables in a pot. Once boiling, add the tuna and simmer until the fish reaches 63°C.
