Tuna lovers must try this classic hot pot, Tuna and Green Onion Hot Pot. As the name suggests, the minimalists only cook fresh tuna cubes and shopped thick green onions/shallots (Aussie) in a soy-based broth. But I added grilled tofu and mizuna leaves to mine.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Cook Time does not include making grilled tofu at home.
- 150g / 5.3oz fresh tuna cut into about 2.5cm / 1” cubes (note 1)
- 2 stems thick green onions cut into 5cm / 2" long pieces (stem part only, about 80g / 2.8oz, note 2)
- ½ block grilled tofu cut into 1.5cm / ⅝" thick slices (about 80g / 2.8oz, note 3)
- 30g / 1.1oz mizuna leaves (note 4)
- 300ml / 10oz dashi stock
- 2 tbsp cooking sake
- ½ tbsp mirin
- 1 tsp soy sauce
- ½ tsp salt
- ½ tsp sugar
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Boil water in a kettle to 80-90°C / 176-194°F.
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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.
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Put all the Broth ingredients into a pot and bring it to a boil.
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Add tofu and green onions to the pot.
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When the broth starts boiling again, reduce the heat to medium.
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Add tuna and mizuna leaves to the pot. Cook until the tuna is cooked through (1 minute or so after it starts boiling).
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Turn the heat off and serve with a small eating bowl to take food from the pot.
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Transfer the ingredients into the eating bowl with the broth to eat.
1. Tuna belly is preferred but the red meat portion is OK too. I used the portion between the red meat and the belly.
2. I used only the stem part of the green onion/shallots (Aussie)/scallions that is round and white or greenish white, so that the shallots look like Japanese negi, which is also called long green onion, Welsh onion and bunching onion.
If you can buy Japanese negi, you should use it. You will need one stalk or even less.
3. Grilled tofu is called ‘yaki-dofu’ (焼き豆腐) in Japanese, which is a firm tofu of about 3cm / 1⅛” thick. Both sides of the tofu are char-grilled, making the tofu firmer and harder to break when cooked with other ingredients. Halve the block lengthwise, then slice the ½ block.
4. If you cannot get yaki-dofu, you can make it from a pack of momen tofu (firm tofu). Lightly oil a non-stick frying pan and place the block of tofu on it. Cook until the bottom of the tofu browns, then turn it over and cook the other side.
You can use tofu without grilling it if you prefer. Grilling the tofu, it makes the tofu pieces less fragile when cooked in the broth.
5. Nutrition per serving.
serving: 682g calories: 498kcal fat: 18g (28%) saturated fat: 4.4g (22%) trans fat: 0.0g polyunsaturated fat: 5.3g monounsaturated fat: 6.1g cholesterol: 60mg (20%) sodium: 2195mg (91%) potassium: 1296mg (37%) carbohydrates: 21g (7%) dietary fibre: 2.9g (12%) sugar: 15g protein: 55g vitamin a: 91% vitamin c: 26% calcium: 38% iron: 26%