Negima Nabe (stewed spring onion and tuna)

Name: Negima Nabe (stewed spring onion and tuna)
Yield: 4 servings
Cuisine: American
Ingredients: 300 g Lean tuna filet; 4 sticks spring or large green onions; Broth:; 2 1/2 cups Dashi Stock; 1/3 cup soy sauce; 1/3 cup mirin; 1/4 cup cooking sake

Hailey Perlitz-Young @cook_3979083

Kyoto, Japan / Edmonton, Canada

I'm currently living in Japan and I want to learn some new recipes I can use when I go back to Canada, because I love Japanese food.

Hailey Perlitz-Young @cook_3979083

Kyoto, Japan / Edmonton, Canada

I'm currently living in Japan and I want to learn some new recipes I can use when I go back to Canada, because I love Japanese food.

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Ingredients

4 servings

300 gLean tuna filet
4 sticksspring or large green onions
Broth:
2 1/2 cupsDashi Stock
1/3 cupsoy sauce
1/3 cupmirin
1/4 cupcooking sake

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Steps

1

Cut tuna into 1-2cm thick slices.
2

Cut spring or green onions diagonally into 1-2cm wide slices.
3

Combine broth ingredients into a large nabe (Japanese clay pot) or a saucepan with a lid over high heat and cover. (The clay pot maintains temperature easier, so if you don't have one, just be a little more cautious)
4

When the broth boils, add the tuna and onions into the pot (as will fit, do not overfill).
* pre-filleted tuna is fine. Tuna becomes hard if it is over cooked, so distribute pieces evenly so the heat can pass through easily.
5

Eat once tuna and onions are cooked.