Usuba
Liver in Butter Sauce Azu Style
Tender veal liver braised with vegetables in an aromatic sauce made from adjika, Dijon mustard, soy sauce, and cream. The dish combines the technique of azu with spicy Eastern notes, resulting in a simultaneously tender and rich flavor.
- Total
- 25 min
- Standard serving
- 437.6 g
Ingredients
Total 14- Calf liver
150 g - Ramiro pepper
49.5 g≈ 1/3 pcs - Leek
13.33 g - Onion
49.5 g≈ 1/3 pcs - Eggplants
51 g - Olive oil
15 ml≈ 1 tbsp - Mustard Oil
10.05 ml≈ 2 tsp - Dijon mustard
7.5 ml≈ 1.5 tsp - Soy sauce
10.05 ml≈ 2 tsp - Cream33%
66.67 ml≈ 4.5 tbsp - Dry Adjika
5.25 g≈ 1.5 tsp - Black peppercornsground
to taste≈ 1.5 pcs - Sea salt
to taste - Green onions
6.7 g≈ 1.5 sprig
Instructions
- 1
Step 1
Chop the leek and ramiro pepper into large pieces.
- 2
Step 2
Cut eggplant and onion into large slices.
- 3
Step 3
Cut the liver into large cubes.
- 4
Step 4
Heat olive oil with a pinch of coarse salt in a deep sauté pan.
- 5
Step 5
Place the liver in a sauté pan.
- 6
Step 6
Stir after 2–3 minutes.
- 7
Step 7
After 2 minutes, add the chopped vegetables, reduce the heat to medium, and stir.
- 8
Step 8
After 1 minute, pour in the mustard oil and stir.
- 9
Step 9
Reduce the heat further and cover the saucepan with a lid.
- 10
Step 10
After 5 minutes, add dry adjika.
- 11
Step 11
Pour in soy sauce, add Dijon mustard and stir.
- 12
Step 12
Pour in the cream, add pepper to taste. As soon as the cream begins to simmer, stir and remove from heat.
- 13
Step 13
Serve hot in a deep plate, sprinkled with finely chopped green onions.
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