1/2 large corm taro, cooked until tender, cleaned, and diced
1 cup soy sauce
1 cup water
Dash chile flakes and apple cider vinegar
Bring a pot of water to a boil. Place the pahole fern in water for 3 1/2 minutes. Remove and drain. Cool pahole fern down in an ice bath and drain. Dice tomatoes, cut pahole fern into 3/4-inch long pieces, and slice onions.
In a bowl mix all sauce ingredients together Add tomatoes, pahole, onions, and taro toss to coat.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.