Steps

1. Wash off any dirt from 2 medium taro roots (approx. 150g) and place them in a heatproof container with the skin on.
   🕒 00:41
2. Cover with plastic wrap and microwave on 600W for 3.5 minutes. [Key Tip!] Microwaving with the skin on allows for easy peeling.
   🕒 00:46
3. Immerse the microwaved taro in water and, being careful of burns, peel off the skin.
   🕒 00:55
4. Mash the peeled taro with a fork or masher until no distinct pieces remain. [Key Tip!] Mashing into a paste creates a sticky texture, resulting in a fluffy and melty finish.
   🕒 01:08
5. Add 1 tsp dashi granules and 1 egg to the mashed taro and mix well until it becomes sticky, ensuring the taro and egg are fully incorporated.
   🕒 01:17
6. In a separate bowl, combine 1 tbsp potato starch and 4 tbsp water and mix well to create a starch slurry.
   🕒 01:40
7. Chop 1/2 bunch of chives (approx. 50g) into 2-3 cm pieces and add them to the bowl with the taro mixture.
   🕒 01:50
8. Add 60g of mixed cheese to the taro mixture bowl and stir until evenly combined. [Key Tip!] The texture and flavor of the chives, along with the richness of the cheese, are key to the deliciousness.
   🕒 01:58
9. Add vegetable oil to a frying pan and heat over medium heat.
   🕒 02:07
10. Pour the batter into the heated pan, shaping it into a flat circle about 22-24 cm in diameter, and cook until browned.
    🕒 02:19
11. Once browned and the pancake moves freely in the pan, transfer it to a plate. Drizzle any remaining oil in the pan over the uncooked side of the pancake. [Key Tip!] This melts the cheese on the surface, creating a wonderfully crispy and savory crust.
    🕒 02:43
12. Cover the pan, flip the pancake, and return it to the pan. Reshape and cook the other side until browned.
    🕒 02:54
13. Once both sides are browned, carefully remove from the pan, cut into bite-sized pieces, and arrange on a plate.
    🕒 03:19
14. Serve with your favorite condiments like ponzu sauce or soy sauce.
    🕒 03:36