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Deconstructed Palusami

Featured in the Honolulu Star-Advertiser on November 6, 2019.



Deconstructed Palusami

Corned Beef:

  • 5 pounds pre-made corned beef brisket with seasoning packet
  • 12 cups water
  • 2 cups coconut milk


  • 6 cups corned beef stock (taken from reserved liquid above)
  • 1/2 onion, diced
  • 1 tablespoon chopped garlic
  • 1 pound taro leaves; stems trimmed and cut into 1-inch strips
  • 2 cups coconut milk
  • Salt and pepper to taste


  • 1/2 pound russet potatoes, large dice
  • 1/2 pound Okinawan sweet potatoes, large dice
  • 1/2 pound taro, large dice
  • Salt and pepper to taste
  • 3 eggs, beaten
  • Panko for breading
  • Oil for frying


Corned Beef:
Heat oven to 300°F. Rinse corned beef and place in a pot large enough to submerge beef completely in water. Add water and seasoning packet. Simmer in water for 3 hours. Remove meat from pot. Strain seasoning from liquid; reserve liquid. Chill meat so that it will be easier to cut. Cut into 1/2-inch slices. Arrange meat in a small disposable foil pan with 4 cups of reserved liquid and coconut milk; bake for 1 hour.

In a large pot, bring stock, onion and garlic to a boil; add taro leaves, reduce heat, and simmer for 45 minutes; drain; add coconut milk; simmer for 5 minutes. Season with salt and pepper to taste. Blend in a blender until smooth.

Steam together potatoes and taro until very tender. Drain well and mash together until well mixed. Season to desired taste with salt and pepper. Smash mixture into a shallow pan and freeze just until mixture is slightly frozen. Cut into desired size and shape into patties. Dip patties in the eggs, then in panko, and fry until brown.

Serve corned beef with sauce and croquettes. Serves 12.

Approximate Nutrient Analysis per serving (not including salt to taste):
800 calories, 57 g fat, 25 g saturated fat, 225 mg cholesterol, 2500 mg sodium, 36 g carbohydrate, 5 g fiber, 4 g sugar, 39 g protein


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