Taro, Cabbage and Ground Chicken Salad

• 4 medium Taro root
• 1/8 Cabbage
• 100 grams Ground chicken (or pork)
• 2 to 3 tablespoons Corn
• 1 clove Garlic (finely chopped)
• 2 cm Grated ginger (from a tube)
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 2 tsp Sugar
• 1 Mayonnaise

1. Wash the taro root well and steam in their skins for 7 to 8 minutes until a skewer pierces through easily.
2. Leave to cool enough to handle, peel and mash up roughly.
3. Boil the cabbage in salted water for about 2 minutes.
4. Drain and leave until cool enough to handle, and squeeze out well to eliminate any excess moisture.
5. Cut up into bite-size pieces.
6. Mix the ingredients together.
7. Heat some sesame oil in a frying pan and stir-fry the ingredients, and leave to cool a little.
8. Mix everything together with the mayonnaise, and it's done.

root, cabbage, ground chicken, corn, clove garlic, ginger, soy sauce, sake, sugar, mayonnaise

Taken from cookpad.com/us/recipes/170256-taro-cabbage-and-ground-chicken-salad (may not work)