Red Tuna with Creamy Potato Sauce

Maguro No Yama Kaké

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

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 (about 6–8 ounces) yama imo (glutinous yam)
  • 1 teaspoon ao non (green laver flakes)


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 irritating to sensitive skin. Wearing plain white cotton gloves will protect your hands. If they should begin to itch, dip them in vinegar and wash with plain soap and water. The irritation is temporary and does not affect the eating of this extraordinary potato.) The grated potato will be thick, glossy and slightly sticky.

Lift the pieces of tuna from their marinade and make a small pyramid of blocks on each person’s plate. Pour several spoonfuls of grated potato over the top of each pyramid. Sprinkle a bit of green laver over the very top of each portion, and serve immediately.