Tuna and Leek Hot Pot

Tuna has been the favored fish for sashimi and sushi since the eighteenth century. But although today’s chefs and diners prefer the oily belly of the fish, toro, for sashimi and sushi, in the old days raw tuna belly was regarded as inedible. So cooks developed grilled or stewed dishes just to use the oily belly. Times and tastes do change!

Negima-nabe is a traditional hot-pot dish in which tuna belly, long onion, and several other vegetables are cooked together. Since