Negima nabe
It seems very interesting to know the origin of certain foods. For example, it is not a food, but it is like the story that the heel-shaped mak bowl, which was commonly used by Korean farmers, moved to Japan due to the Japanese military's usurpation during the Imjin War and became a national treasure. Even in the 1800s, a lot of tuna was suddenly caught off the coast, and the oily parts that were easily spoiled (I'm not sure about LaAnta, who can't eat raw fish, but this oily part must be expensive and high-end) were almost discarded. It is said that Negima Nabe was made as part of a study to eat it (?) and Negi refers to a dish boiled in a soup made of soy sauce, kelp water, and mirin, which refers to green onions and Ma refers to tuna. It's in a similar vein to Tsukiyaki. The weather gets colder day by day. It would be better if there were tuna or salmon left over from sashimi in the warm soup. I think a bowl of white rice in a soup with a sweet scent of green onions with plenty of green onions would be a pleasant meal
1 serving
Within 20 minutes
Lime앤Thyme라앤타
Ingredients
  • Tuna
    200g
  • leek
    1ea
  • Water
    400g
  • thick soy sauce
    30g
  • cooking wine
    30g
  • the city of Honda
    1ts
Cooking Steps
STEP 1/7
Cut the green onions into big pieces
STEP 2/7
Cut the tuna in moderation. I bought the cut one and just used it.
STEP 3/7
Add water, soy sauce, cooking wine, and Honda City
STEP 4/7
Boil it a little bit.
STEP 5/7
When it boils, add tuna first
STEP 6/7
After adding green onions
STEP 7/7
Let it boil down a little bit until the taste is soaked.
I eat it so that the soup is slightly boiled down so that the seasoning is absorbed well. It's also good to parboil salmon once and use it instead of tuna. After you finish eating, you can eat noodles in a soup with the taste of green onions and tuna or stir-fry rice. I used it because I bought a frozen tuna, but it's delicious to use the oily part.
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