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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)
Instructions:
Lemon Dashi
- 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
- Simmer the potatoes in the unseasoned water until tender but not mushy, about 15 minutes.
- 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
- Bring reserved Lemon Dashi and agar-agar to a boil.
- Pour into a metal container and let set at room temperature for about 30 minutes.
- Blend and pass through a fine chinoise.
Truffle Crème
- Bring the cream and milk to a boil. Once boiling, remove from heat. Let cool slightly.
- Transfer cream-milk mixture to a blender, add remaining ingredients and blend until smooth, about 2 minutes.
- Pass mixture through a fine chinoise and let set at room temperature.
Assembly
- Cut the poached potatoes into 1/2-inch-thick slices.
- Thread 12 potato slices on a skewer. Grill over high heat until slightly charred, about 8 minutes.
- Glaze with Dashi Glaze. Garnish with julienned leeks, scallion curls and bonito flakes. Serve with Truffle Crème on the side.
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