Charred Fingerlings Yakitori

Charred Fingerlings Yakitori

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

Yield: 10 Servings

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

Lemon Dashi–Poached Fingerlings

Dashi Glaze

Truffle Crème

Assembly

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.