Charred Fingerlings Yakitori

In this plant-forward version of traditional Japanese yakitori, Chef Chad poaches Idaho® fingerling potatoes with lemon dashi seasoning until barely tender before grilling. The slightly charred fingerlings add depth when paired with a Parmesan truffle crème and dashi glaze.

Ingredients:

Lemon Dashi

  • 6 quarts water
  • 1 pint Hondashi®
  • 7 cups dried shiitakes
  • 1 cup bonito flakes
  • 1 cup ginger, sliced
  • 3/4 cup lemon juice
  • 1/3 cup tamari
  • 1/4 cup mirin
  • 3 tablespoons plus 3/4 teaspoon sugar
  • 3/4 teaspoon salt
  • Peels of 6 lemons
  • 4 (5 x 5-inch) kombu sheets

Lemon Dashi–Poached Fingerlings

  • 4 pounds Idaho® Fingerling potatoes
  • 5 liters water
  • Lemon Dashi (see recipe)

Dashi Glaze

  • 3 1/2 cups reserved Lemon Dashi
  • 2 teaspoons agar-agar

Truffle Crème

  • 7/8 cup heavy cream
  • 1/2 cup milk
  • 1 1/3 cups Parmesan, grated
  • 1 tablespoon truffle oil
  • 1 tablespoon lemon juice
  • 1 teaspoon xanthan gum
  • 1 teaspoon Ultra-Tex 3®
  • 1/2 teaspoon salt

Assembly

  • Lemon Dashi–Poached Fingerlings (see recipe)
  • Dashi Glaze (see recipe)
  • Leeks, julienned, for garnish
  • Scallion curls, for garnish
  • Bonito flakes, for garnish
  • Truffle Crème (see recipe)

Directions:

Lemon Dashi

  1. Bring the water to a boil. Meanwhile, combine remaining ingredients in a large heatproof bowl. When water reaches a boil, remove from heat and pour over ingredients in the bowl. Let cool, then strain (discard solids).

Lemon Dashi–Poached Fingerlings

  1. Simmer the potatoes in the unseasoned water until tender but not mushy, about 15 minutes.
  2. Drain potatoes and transfer to the strained Lemon Dashi. Let potatoes cool in the dashi. Once cool, drain potatoes and reserve Lemon Dashi for Dashi Glaze.

Dashi Glaze

  1. Bring reserved Lemon Dashi and agar-agar to a boil.
  2. Pour into a metal container and let set at room temperature for about 30 minutes.
  3. Blend and pass through a fine chinoise.

Truffle Crème

  1. Bring the cream and milk to a boil. Once boiling, remove from heat. Let cool slightly.
  2. Transfer cream-milk mixture to a blender, add remaining ingredients and blend until smooth, about 2 minutes.
  3. Pass mixture through a fine chinoise and let set at room temperature.

Assembly

  1. Cut the poached potatoes into 1/2-inch-thick slices.
  2. Thread 12 potato slices on a skewer. Grill over high heat until slightly charred, about 8 minutes.
  3. Glaze with Dashi Glaze. Garnish with julienned leeks, scallion curls and bonito flakes. Serve with Truffle Crème on the side.

Print Recipe

Yield: 10 Servings

Source:
Brad Kilgore
Kilgore Culinary
(Kaido; Alter; Brava; Ember) Miami, FL

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