Team Dōjima's Hachis Parmentier
Anime | Manga
Team Dojima's Hachis Parmentier (Anime)
Chef Takumi Aldini
Megumi Tadokoro
Gin Dōjima
Primary Ingredients Potatoes
Cuisine Type French
Dish Type Hachis Parmentier
Menu Category Main Course
Media Appearances
Manga Debut Chapter 202
Anime Debut Episode 57

Team Dōjima's Hachis Parmentier is a collaboration dish made by Team Dōjima during the practice Red Vs. White battle.


This French dish consists of a Purée De Pomme De Terre with a Soffitto Meat Sauce made by Takumi that contains ground beef and soffritto. Using anchovies, basil, white wine vinegar and olive oil they were able to make the sauce seem like green dots on a canvas. Megumi uses leftover soffritto meat sauce and turns it into a sauce espagnole, all served in a single plate.


  • Purée De Pomme De Terre (Mashed Potatoes)
    • Parmigiano-Reggiano (Parmesan)
    • Soffritto Meat Sauce
      • Ground Beef
        • Soffritto Paste[1] (Slowly Sauteed)
          • Onions
          • Garlic
          • Green Peppers
          • Paprika
          • Olive Oil
  • Sauce Espagnole[2]
    • Roux
      • Flour
    • Soffritto Paste[1] (Slowly Sauteed)
      • Onions
      • Garlic
      • Green Peppers
      • Paprika
      • Olive Oil

Anchoïade Sauce[3] Edit

  • Anchovies
  • Basil
  • White Wine Vinegar
  • Olive Oil

Gallery Edit

Real FactsEdit

  • In haute cuisinehachis Parmentier (French pronunciation: ​[aʃi paʁmɑ̃tje]) is a dish made with mashed, baked potato, combined with diced meat and sauce lyonnaise and served in the potato shells. In general use, a simpler version is the French equivalent of cottage or shepherd's pie.[4]
  • Espagnole sauce (French pronunciation: ​[ɛspaɲɔl]) is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. This sauce was already compiled in different Spanish cooking handbooks of the late 19th century, and Escoffier popularized the recipe, which is still followed today.[2]
  • Sofrito (Spanish pronunciation: [soˈfɾito]), or soffritto (Italian), or refogado (Portuguese pronunciation: [ʁɨfuˈɣaðu], [ʁefuˈɡadu]), is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil.[1]
  • An Anchoïade designates a traditional dish , a sauce and the whole meal built around this "Occitan fondue". It is a recipe from Provence and typical of Provencal cuisine , often made during the summer and served as a starter. It can also be served hot especially in winter. Anchoïade has spread in several other regions, and now has many variations (Piedmontese Bagna Caoda, Anchoïade Nice).[3]

References Edit

  1. 1.0 1.1 1.2 Wikipedia page on Soffritto
  2. 2.0 2.1 Wikipedia page on Espagnole sauce
  3. 3.0 3.1 Wikipedia Page on Anchoiade Sauce
  4. Wikipedia page on Hachis Parmentier