Do you know about "raw liver pate"?

[Raw liver pate]

I'll teach you how to make chicken and beef liver pate!

Professionals, please do not try this at home✨

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Click here for the recipes for chicken and beef liver pate↓

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[Chicken liver pate]

・What to prepare

①Chicken liver...100g

②Fresh cream...50g

③Butter...10g

④Honey...5g

⑤Miso...5g

⑥Consommé (granules)...a pinch

⑦Black pepper...to taste

・Cooking process

①Remove the tendons from the chicken liver.

②Soak the liver in a Saumur solution (salt:sugar:baking soda = 1:2:1) for 5 minutes.

③ Drain the Saumur liquid through a sieve.
④ Heat a frying pan over medium heat.
⑤ Add oil to the frying pan.
⑥ Wipe off the moisture from the liver and place it in the frying pan with the oil crackling.
⑦ Discard the oil halfway through, and slowly cook the liver for about 5 minutes.
⑧ Once it has cooled, put the liver in a blender.
⑨ Add fresh cream, butter, honey and miso, and blend thoroughly.
⑩ Add a pinch of consommé granules and black pepper to taste, and blend again.
⑪ Carefully strain the liver, place it in a cocotte and flatten it, then let it cool and harden, and it's done!

[Beef liver pate]

Ingredients
①Beef liver...100g
②Fresh cream...50g
③Butter...10g
④Honey...5g
⑤Miso...5g
⑥Dark chocolate...8g
⑦Mirin or sake...1 teaspoon
⑧Ginger...as needed

Cooking process
①Remove the veins and blood from the beef liver and cut it into small pieces.
②Soak the liver in a Saumur solution (salt: sugar: baking soda = 1:2:1) for 5 minutes.
③Drain the Saumur solution through a colander.
④Heat a frying pan over medium heat.
⑤Add oil to the pan and grate a suitable amount of ginger.
⑥Put the liver, which has been wiped dry, into a frying pan with oil crackling.
⑦Discard the oil and ginger halfway through and cook the liver slowly for about 3 minutes.
⑧Let it cool and then put the liver in a mixer.
⑨Add dark chocolate, mirin (sake), butter, honey, miso consommé granules, black pepper, and heavy cream in that order, and blend thoroughly.
⑩ Carefully strain the mixture, place it in a cocotte, flatten it, then chill and set it!

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The representative of the Rokkakai Group, which owns the most difficult-to-book yakiniku restaurant in Japan, ``Crossam Morita,'' and the final boss of the Yakiniku Club! This is the official YouTube channel of ``Morita Hayato,'' the representative of the Rokkakai Group, which owns the most difficult-to-book yakiniku restaurant in Japan, ``Crossam Morita,'' and the final boss of the Yakiniku Club.
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