Name: Red Tuna with Creamy Potato Sauce (Maguro No Yama Kaké )
Yield: Serves 4–6.
Cuisine: Japan
Ingredients: 3–4 inches (about 6–8 ounces) yama imo (glutinous yam); 2 tablespoons soy sauce; 1 teaspoon ao non (green laver flakes); ½ pound fillet raw tuna

Preparation info

Serves
4–6
.

Difficulty
Easy

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.

Ingredients

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

Method

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