Charred Fingerlings Yakitori
Chef Brad Kilgore
Kaido, Alter, Brava and Ember restaurants
In this plant-forward version of traditional Japanese yakitori, Chef Kilgore poaches fingerling potatoes with lemon dashi seasoning until barely tender before grilling. The slightly charred fingerlings add depth and umami when paired with a Parmesan truffle cream and dashi glaze.
6 qt. water
1 pt. hondashi soup stock or fish stock
7 cups dried shiitake mushrooms
1 cup bonito flakes
1 cup sliced, peeled ginger
¾ cup lemon juice
1/3 cup tamari
¼ cup mirin
3 tbsp. plus ¾ tsp. sugar
¾ tsp. salt
Peels of 6 lemons
4 kombu sheets (5-in. square)
4 lb. fingerling potatoes
5½ qt. water
3½ cups reserved lemon dashi
2 tsp. agar agar
Scallion curls, for garnish
Bonito flakes, for garnish
1. For lemon dashi, bring water to a boil in large saucepan. Meanwhile, combine remaining ingredients in a large heatproof bowl. When water reaches a boil, remove from heat and pour over ingredients in bowl. Let cool, then strain (discard solids).
2. To poach fingerlings, bring 5½ quarts water to a boil in large saucepan. Add potatoes; reduce heat to medium and simmer about 15 minutes until fork-tender.
3. Drain potatoes and add to strained lemon dashi in bowl. Let potatoes cool in dashi. Once cool, drain potatoes, reserving lemon dashi for glaze.
4. For dashi glaze, bring reserved lemon dashi and agar-agar to a boil. Pour into a metal container and let stand at room temperature for about 30 minutes until set. Blend and pass through a fine chinois.
5. To assemble, cut poached potatoes into ½-inch thick slices. Thread 12 slices on each of 10 skewers. Grill over high heat until slightly charred, about 8 minutes. Glaze with dashi glaze and garnish with scallion curls and bonito flakes. Serve with truffle cream or a similar dipping sauce on the side.
Photo courtesy of Idaho Potato Commission