Sautéed chicken liver｜Otel de Mikuni's recipe transcription

Remove the chicken liver's tendons and chiai, and cut into bite-sized pieces.
Transfer the chicken liver to a vat and add the milk.
Remove the chicken liver and dry it with kitchen paper.
Sprinkle with salt and pepper.
Dust with flour.

Heat skillet over medium heat.
Add walnut oil.
Add 1 before the frying pan gets hot.
Cook over low heat.
Turn over and fire.
Cut the herb with scissors and put it in.
Fire up.
Add fruit vinegar.

Place 2 on a plate.
Add fig compote (not listed).