Peel taro root and grate over large holes of cheese grater.
In a mixing bowl place shredded taro root, garlic ves, ginger, egg white and
corn starch. Mix and season to taste with salt and pepper. In a large skillet
over medium heat, heat the olive oil and sear 1 tablespoon of taro mix,
flatten as a pancake. Cook each side until golden brown.
Drain excess oil on a paper towel. Serve topped with salmon roe, sour
cream and chive points.
