Recipe # 7 – Aldini’s Aigamo Duck Grilled with Spices

This dish was made by Takumi Aldini and Isami Aldini for a match against Soma Yukihara and Megumi Takodoro. As the dish that introduced the Aldini brothers in the plot, it is fitting that it has a lot of Italian influence. In fact, this dish is just a variation of the classic Italian dish – Spicy Roast Chicken with Salsa Verde (green sauce).


Yes. the green sauce is Italian. While you might have heard of Salsa Verde in Mexican restaurants, the Italian has their own variation. An Italian Salsa Verde is usually made of herbs, lemon juice, capers and oil while the Mexican Salsa Verde is made of tomatillos, chilies and cilantro.

But, as I’ve said this is just a variation. Beside using duck meat which is more gamier than chicken. The Aldini brothers also modified the sauce to make it a Japanese dish (remember the criteria of the assignment was to present an example of Japanese cuisine). Thus, the Aldini brothers spun the sauce into their own unique variation to make it into something uniquely Japanese.

You might be wondering, hey does changing the sauce really make it a Japanese dish?

Well, I suppose it will if you used Uruka which I think is only found in Japan. Uruka is basically fermented intestines of sweetfish, one of Japan’s bizarre delicacy and I think a unique point of its cuisine. It is something of an acquired taste and I salute the Aldini brother’s in managing to find a way to incorporate it into a dish.

More than that as Hinako explained, for the bright green color of the sauce, they changed the parsley into minced Japanese perilla leaves and green onions. Finally, since garlic isn’t used much in traditional Japanese cuisine yuzukosho, a seasoning made from chili peppers, yuzu fruit peels and salt to give it more native flavor.

From this introductory dish, we see clearly the specialty of the Aldini brothers which is taking Italian dishes with a Japanese Twist to it.

Anyway, here is the original recipe wherein the dish is based on as taken from the manga volume 3.

Ingredients (Makes 2 servings)

Group A.

  • 1 chicken thigh
  • ½ tsp sesame oil
  • 4 tbsp sake
  • 1 tbsp mirin
  • 1 tsp salt

Group B:  

  • 8 perilla leav
  • 10 grams green onions
  • ¼ tsp yuzu kosh
  • 1 tbsp shiokara
  • 15 grams roasted sesame seeds
  • Soy sauce

Garnish

Julienned white parts of green onions

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit. (220 degrees Celsius)

2. Trim the fat off 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 to set 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 at 425 degrees Fahrenheit or 220 degrees Celsius.

5. Make the Japanese-style salsa verde. Place the B ingredients in a food processor and puree them. Add soy sauce as needed 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!

If you want more variations, here are some things that you can try:

Aigamo grilled with spices by Onionchoppingninja – an easy variation of the anime recipe. This one uses duck. Perfect if you don’t have much time but want to try a hand in making it anyway.

Salsa Verde Chicken Bake by Elise Bauer – this is another easy recipe if you want to try the Mexican variation. There is even the option of using jarred salsa for those who want to make it more easier.

Chicken with Italian Style Salsa Verde by Sylvia Fountain – the true Italian version of the recipe. Try if to have some authentic cuisine.

For more Shokugeki no Soma recipe. Visit this page.

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