Red Tuna with Creamy Potato Sauce

Maguro No Yama Kaké

Preparation info
  • Serves


    • Difficulty


Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Smooth, bright blocks of tender raw tuna are topped with a thick potato sauce and garnished with a dusting of green laver. A classic in its native land, this dish has an unusual taste and texture surprise for you.


  • ½ pound fillet raw tuna
  • 2 tablespoons soy sauce
  • 3–4 inches


Cut the fillet into ¾-inch cubes. Toss and marinate the tuna cubes in the soy sauce for 5 minutes. Meanwhile, peel and grate the sticky potato. (Once peeled, this tuber vegetable can be irri