Taro root is a staple of Hawaiian cuisine

Getting to Oahu for some authentic Hawaiian cuisine isn't easy. But just like anything else, you can find it in New York City.

Hawaiian food is a mashup of flavors from different cultures including Japanese and Filipino. In each case, immigrants brought their culinary favorites to the party.

Chef Sheldon Simeon is the owner of Tin Roof. He showed Fox 5 some of his secrets.

One of the most popular foods is taro root. There are more than 100 varieties. To make taro chips, Sheldon simply sliced the taro and then dropped it into a deep fryer. He cubed the rest of the taro and sautéed it with olive oil.

Then he sliced some fresh sushi-grade tuna, put it in a special coating, fried it in grapeseed oil for under a minute.

Then it was time to make the sauce out of the poi, which is mashed taro root. Sheldon added soy sauce, rice vinegar, and lemon-infused olive oil.

Then it all came together and it was time for a taste.

This is an easy dish that you can make at home.