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  7. Negima-nabe (Tuna and Japanese leek pot dish)

Negima-nabe (Tuna and Japanese leek pot dish) ｜ Our Regional Cuisines

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  • Tokyo Prefecture

    Negima-nabe (Tuna and Japanese leek pot dish)

Negima-nabe (Tuna and Japanese leek pot dish)

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  • Main ingredients used

    Tuna, Japanese leek, Mushrooms

  • History/origin/related events

    "Negima-nabe," a tuna and Japanese leek pot dish, is a popular dish that originated in Edo (present-day Tokyo), consisting of "maguro (tuna) " and "negi (Japanese leek) " cooked in soy sauce. In the Edo period (1603-1867), the oily belly of the fish, known today as toro, was a vulgar dish that could not be served to customers. The red part was dipped in soy sauce and served as "zuke (a type of sushi), " but the fatty part, such as toro, was not suitable for preservation because of its quick-drying nature.

    In those days, there was no way to preserve the fatty part of the fish, so it was often cooked. The "Negima-nabe" is said to have been born from the idea of eating this fatty meat by cooking it together with Japanese leek and soy sauce. After the middle of the Edo period (1603-1867), the "Shichirin (small BBQ grill) " came out, and made it possible to take the stove to the guest room. That made the style of eating pot dish (nabe) popular, rather than using it as just a cooking utensil. The method of easily eating a small pot dish over a brazier is similar to the current scene of eating while cooking with a table-top cooking device.

  • Opportunities and times of eating habits

    In the Edo period (1603-1867), "Negima-nabe" was made using fatty meat, which was inexpensive because it was easily damaged and did not keep well, but nowadays fatty meat is more expensive, making it difficult to make the original "Negima-nabe." In the Edo period, it was eaten sukiyaki style with soy sauce and mirin (sweet sake), but today, "Negima-nabe" with dashi (Japanese soup stock) is also eaten.

  • How to eat

    Cut the tuna into 2 cm chunks and chop the Japanese leeks as well. In an earthenware pot, add soy sauce and sake, and while still cold, add the Japanese leeks and bring to a boil. When it comes to a boil, add the tuna and simmer briefly for 1 to 2 minutes. If the tuna is overcooked, it will become tough, so it should be cooked just enough to change color. Seasonal vegetables such as garland chrysanthemum and enoki mushrooms, and tofu may also be added. Cook all the ingredients except for the tuna, and add the tuna just before eating. For a different flavor, use grilled Japanese leek. If the tuna is for sashimi, it is also delicious lightly warmed. When preparing tuna that need to be cooked, cook it thoroughly. The broth from the tuna will release the umami of the vegetables and mushrooms, so you can enjoy the soup as well. Also, if you add the sinew and the dark red part of tuna, it becomes gelatinous and tastes tender and delicious.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In addition to being made at home, it is also served on restaurant menus and passed down from generation to generation.

RECIPE

Ingredients (4 servings)

  • Japanese leek 4
  • Tuna 400g
  • Enoki mushrooms 1
  • Dashi (=Japanese soup stock) 2 cups
  • Sake 4 tbsp.
  • Mirin (sweet rice wine) 4 tbsp.
  • Soy sauce 4 tbsp.

How to cook

  • 1. Cut tuna into 1 cm pieces. Cut Japanese leeks into 3 cm pieces. Cut enoki mushrooms into bite-size pieces.

  • 2. Grill the Japanese leeks and brown them.

  • 3. Put Dashi (=Japanese soup stock) and seasonings in an earthenware pot, add Japanese leeks and enoki mushrooms soon while the soup stock is still cold. Start to heat.

  • 4. Bring to a boil, add tuna and simmer quickly.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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