Aigamo Grilled with Spices

Aigamo Grilled with Spices (anime) — Anime, Episode 8

Anime, Episode 8

Chefs: Takumi Aldini, Isami Aldini
In the manga: Chapter 17
In the anime: Episode 8
Cuisine and type: Italian, Japanese, Duck

Aigamo Grilled with Spices is a dish made by Takumi Aldini and Isami Aldini against Sōma Yukihira and Megumi Tadokoro on the first day of the Tōtsuki Friendship and Rapport Training Camp.

While most of the classmates defaulted to fish, Takumi and Isami chose an aigamo duck. Though the sauce that accompanied it was initially thought to be salsa verde, a common Italian sauce, it is actually made out of uruka (salted sweetfish offal), perilla, chives, and yuzu pepper paste. They have cooked a Japanese version of salsa verde with instant uruka as the base.

Real-world dishes

Wikipedia page on Yuzukoshou

Real facts

Yuzukoshō (柚子胡椒, also yuzugoshō) is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel, and salt, which is then allowed to ferment. It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzukoshō come from Kyushu, where it is a local specialty.

Trivia

This dish is the only known dish made during Hinako Inui's first assignment which did not involve the use of fish as the base ingredient.
Hinako's reaction to this dish is being hugged by an Italian opera singer who looks like Luciano Pavarotti wearing a duck head hat.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

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Official manga recipe

Spicy Roast Chicken ~with Salsa Verde~

Home version using chicken thigh instead of aigamo duck

Difficulty
Total time: 2 h 5 min
Hands-on: 1 h 5 min
Cost: ¥¥¥¥
Servings: 2

Equipmentoven, frying pan, food processor

Tastespicy, light

Ingredients

1 chicken thigh
½ tbsp sesame oil
Soy sauce, to taste

[A]

4 tbsp sake
1 tbsp mirin
1 tsp salt

[B]

8 perilla leaves
10 g green onions
¼ tsp yuzu kosho
1 tbsp shiokara
15 g roasted sesame seeds

Garnish

Julienned white parts of green onions, to taste

Method

1
Preheat your oven to 425° F/220° C.
2
Trim the chicken thighs and poke a few holes through the skin using a fork.
3
Put the chicken into a plastic bag and add the [A] ingredients and rub them thoroughly. Then place in the fridge for at least 1 hour.
4
Heat the sesame oil in a frying pan and sear the chicken thighs, starting skin-side down. Once nicely browned, flip and sear the other side for 3 minutes. Remove from the frying pan and place on a baking sheet skin-side up. Roast in the oven for 20 minutes.
Make the Japanese-style salsa verde
5
Place the [B] ingredients in a food processor and puree them. Add soy sauce to taste.
6
Thinly slice the chicken from step 3, and garnish generously with the julienned white parts of the green onions. Place the salsa verde on the side, and you’re done!

Food safety

Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).