POI LOMI SALMON TOSTADA

This is a simplified version of Four Seasons Chef Adam Roman’s poi lomi lomi salmon tostadas that he created for his episode on Cooking Hawaiian Style.

Taro Brand lomi lomi salmon
Taro Brand poi, prepared

Taro Chips (12 ea)
10 ounces taro, sliced
12 ounces vegetable oil, for frying

Taro Chips:
Take whole taro and remove the outer peel, carefully ensuring not to waste the inner root. At this point you should have an octagon type shape, discard any scraps. Begin to round out shape of taro by cutting straight down on the angles of the taro until desired shape is achieved. Take taro and slice thin slices about 1/8’’ thick on a mandolin, do not make chip too thin as it will be too brittle and not thick enough. Once taro is sliced place into a container and rinse with slow running water for at least 15-20 minutes; this is to remove starch from the taro for a better quality chip. Strain “chips” through a colander and toss to ensure minimal liquid is on chip to help reduce splatter from frying. Dry on paper towels. Place oil in a medium sized pot and heat on med-high heat to 350 degrees. Fry chips a few at a time so you can flip and fry each chip evenly and help remain round and flat. Each chip takes about 1 minute. Remove chip from fryer onto a rack or paper towels to prevent getting soggy.

When ready to serve, place a small amount of lomi lomi salmon and poi on chip. Garnish with green onion slivers.

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