Negima nabe is a classic Japanese hot pot combining seared tuna cubes and thick green onions in a light soy-dashi broth, finished with grilled tofu and mizuna leaves. This elegant dish cooks in under 20 minutes and requires only a single pot.
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Boil water in a kettle to 80-90°C / 176-194°F.
Put the tuna cubes in a bowl and pour boiled water over them. When the surface of the tuna becomes white, transfer them to a bowl of ice water to quickly cool them down. Drain.
Put all the Broth ingredients (dashi stock, cooking sake, mirin, soy sauce, salt, and sugar) into a pot and bring it to a boil.
Add tofu and green onions to the pot.
When the broth starts boiling again, reduce the heat to medium.
Add tuna and mizuna leaves to the pot. Cook until the tuna is cooked through (1 minute or so after it starts boiling).
Turn the heat off and serve with a small eating bowl to take food from the pot.
Transfer the ingredients into the eating bowl with the broth to eat.
Broth keeps refrigerated for up to 2 days; reheat gently. Do not store cooked tuna or greens; prepare fresh ingredients and cook to order.
hot pot or shallow cooking pot · ice bath (bowl with ice water)
Thin scallions will cook too quickly and lose texture. Use the white and pale green parts of thick green onions (shallots) cut into 5cm pieces for the right bite and flavor.
Blanching at 80-90°C seals the outside while keeping the inside rare, then ice-water stops carryover cooking. This gives negima nabe its signature rare-tuna texture. Add it to the broth only at the very end to finish cooking.
Yes, prepare the dashi broth (stock, sake, mirin, soy sauce, salt, sugar) up to 1 day ahead and refrigerate. Reheat before adding ingredients.
Yaki-dofu is firm tofu that has been grilled to create a slightly charred exterior. It holds its shape better in hot pot than silken tofu. Find it in the refrigerated section of Asian markets.
After adding tuna to the boiling broth, cook for about 1 minute until it turns opaque throughout. Overcooking will make it tough and dry.
