First make the taro latkes. Cut off the outter thick layer of taro and shred using a hand grater. (It's too starchy for food processor shredder).

Then combine shredded taro in a bowl with egg, flour, salt and pepper and mix to combine.

Heat a large cast iron skillet over medium-high heat with enough oil to coat the bottom. Use a tablespoon of mixture and gently add it to the hot oil. It should sizzle immediately once oil is ready. Fit about 4 latkes (depending on size of pan) and fry for about 3-4 minutes on each side until golden brown.

Reserve latkes to a paper towel lined plate and sprinkle with additional salt.

For the wasabi mayo, simply mix together the sour cream and wasabi paste. The sour cream will become thinner once whisked so stick it back in the fridge to firm up a bit if preferred.

To make the poke, simple toss all the poke ingredients together.

Assemble the latkes by dolloping sour cream on the latkes and then topping with poke.