Wash and scrub your kalo, snapping off any long roots. Steam or boil for 2-3 hours depending on size. You can also use a pressure cooker to cut down on cook time or order pre-cooked kalo pa’a.
Peel skin from the corm while still warm.
Cut kalo into keiki-bite-sized pieces and add to your mixing bowl.
Dice your onions and green onions and add it to a separate mixing bowl. Add shoyu, sesame seeds, and sesame oil and mix until well combined.
Add sauce to your cubed kalo and toss. Serve 4 oz. (½ C) kalo poke, slightly chilled.
