Tuna Hot Pot – Happy Donabe Life

Name: Tuna Hot Pot – Happy Donabe Life
Ingredients: 5 cups (1,200 ml) kombu and bonito dashi; 1/4 cup (60 ml) sake; 2 tablespoons soy sauce; 1 1/2 teaspoons sea salt; 1 1/2 pounds (65o – 700 g) high grade tuna (fatty part is preferred), cut into 1 3/4″ (4 cm) wide pieces; 2 negi (Japanese green onion) or 6 green onions, cut about 2″ (5 cm) long at an angle; 6 oz (180 g) medium shiitake mushrooms, trimmed and cut into half; 6 oz (180 g) enoki mushrooms, trimmed; 6 oz (180 g) wakame seaweed (rehydrated if using dried kind), cut into bite-size pieces; 6 oz (180 g) komatsuna (Japanese spinach) or your choice of leafy green, cut into 2″ (5 cm) long; 2 oz (60 g) mitsuba (Japanese parsley), optional

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Ingredients

5 cups (1,200 ml) kombu and bonito dashi
1/4 cup (60 ml) sake
2 tablespoons soy sauce
1 1/2 teaspoons sea salt
1 1/2 pounds (65o – 700 g) high grade tuna (fatty part is preferred), cut into 1 3/4″ (4 cm) wide pieces
2 negi (Japanese green onion) or 6 green onions, cut about 2″ (5 cm) long at an angle
6 oz (180 g) medium shiitake mushrooms, trimmed and cut into half
6 oz (180 g) enoki mushrooms, trimmed
6 oz (180 g) wakame seaweed (rehydrated if using dried kind), cut into bite-size pieces
6 oz (180 g) komatsuna (Japanese spinach) or your choice of leafy green, cut into 2″ (5 cm) long
2 oz (60 g) mitsuba (Japanese parsley), optional