Steps

1. Peel and thinly slice 2 cloves of garlic.
   🕒 02:24
2. Cut 250g chicken liver into large pieces. Cut larger pieces in half, then into three smaller pieces; leave smaller pieces as they are. [Chef's Tip!] Liver can become tough and develop an unpleasant smell if overcooked. Cutting it into large pieces makes it easier to achieve a medium doneness inside.
   🕒 02:47
3. Place the cut liver in a colander and rinse by gently massaging it under running water. Repeat 2-3 times, removing any blood clots. [Chef's Tip!] Blood clots are a source of unpleasant smell, so it's important to thoroughly remove them by massaging.
   🕒 04:15
4. Thoroughly pat dry the liver with paper towels. [Chef's Tip!] Thoroughly drying the liver further suppresses any smell and helps achieve a foie gras-like texture.
   🕒 05:53
5. Season the dried liver with salt and pepper to taste, then lightly dust it evenly with all-purpose flour to taste. [Chef's Tip!] Coating the liver with flour helps maintain a plump texture and prevents it from drying out when cooked.
   🕒 06:53
6. In a frying pan, add 15g butter and garlic, then sauté over medium-low heat to make garlic chips.
   🕒 09:28
7. Once the garlic turns fragrant and golden brown, remove it from the pan.
   🕒 10:11
8. Using the remaining butter in the same pan, cook the liver over medium heat. Roll the pieces around to ensure even cooking. [Chef's Tip!] To prevent it from becoming tough, aim for a medium-rare doneness inside; remove smaller pieces from the pan first.
   🕒 10:14
9. Add [A] 3 tbsp red wine, [A] 1 tbsp soy sauce, [A] 1 tbsp Mirin (Sweet Rice Wine), [A] 1/2 tbsp sugar, [A] 1 tsp vinegar, [A] 3 shakes MSG(Ajinomoto) (MSG), and [A] black pepper to taste to the frying pan. Simmer over medium heat to create the sauce, boiling off the alcohol and reducing until thickened.
   🕒 13:29
10. Pour the reduced sauce over the liver arranged on a plate, top with the reserved garlic chips, and sprinkle with dried parsley to taste.
    🕒 15:01