Negima nabe (tuna and green onion hot pot)

Slice the Tuna into 2cm thick pieces. Pat dry with paper towels.

Wash the Naganegi thoroughly. Cut the white and light green parts of the Naganegi into 4-5cm lengths, slicing them diagonally. Separate the dark green parts and slice them thinly for garnish.

Drain the Firm tofu and cut into 3cm cubes. Wipe the Shiitake mushrooms clean and score a decorative cross on the caps. Trim the root ends of the Enoki mushrooms and separate them into small clusters. Wash the Komatsuna and cut into 5cm lengths.