Buckwheat noodles with chicken liver
4 servings
40 minutes
Buckwheat noodles with chicken liver is an exquisite dish of Japanese cuisine that combines the tenderness of offal with the rich flavor of buckwheat. It is a harmony of traditional Asian ingredients where nut oil adds a subtle aroma and cream gives softness to the sauce. Historically, buckwheat noodles or soba are an important part of Japanese gastronomy, served hot and cold with various fillings. In this version, it highlights the tenderness of chicken liver, creating a gently creamy texture for the dish. Subtle notes of red onion and parmesan complete the flavor, making it rich yet balanced. This wonderful dish is perfect for lovers of unusual flavor combinations and can be served as an everyday treat or on special occasions for connoisseurs of Japanese cuisine.
1
Heat a pan with high sides. Add oil. Finely chop the onion and fry until golden. Transfer to a paper towel.
- Nut butter: 2 tablespoons
- Sweet red onion: 1 piece
2
Fry the liver in another pan and place it on a towel.
- Chicken liver: 300 g
3
Boil the noodles in salted boiling water. In the pan where you fried the onion, pour in the cream, add the liver and onion, season with salt and pepper. Hold for 2-3 minutes.
- Buckwheat noodles: 150 g
- Cream 10%: 150 ml
- Sweet red onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Place the noodles and top with liver and sauce.
- Buckwheat noodles: 150 g
- Chicken liver: 300 g
- Cream 10%: 150 ml