Fried pork liver & leek stirfry ala Dotch in LA?
- Chow Puppy Mar 20, 2007 12:40 PM
Hi, sorry if this has been asked before:
I usually only have liver once in a blue moon when at Musso & Franks in Hollywood. However, ever since seeing the liver and leek stifry on this episode of Dotch Cooking Show:
...I've been dying to have something like it. Googling only turned up a similar dish at Koraku (314 E 2nd St) but chowhounder peachbaby reports it to be 'salty and bland' ...probably not deep fried first. The dish on Dotch had pork liver prepared two ways: fried or baked and then added to the stirfry at the last minute.
Does anyone know of an LA-area place that makes something like they did on Dotch? Thanks in advance for the feedback.
It's not one of my favorite dishes, so I can't tell you where to go for a good one. I can tell you to ask for" reba nira," that is, liver with nira (garlic scallions.)
Nirariba itame is (or at least used to be) on the menu at Ramen-ya, of all places. I did try it once there, a long time ago, and thought it was pretty good, although I certainly can't vouch for its authenticity.
11155 W. Olympic Blvd. (about 4 blocks w. of Sawtelle), 310-575-9337
Thanks for the replies everyone (and thanks in advance for any others to come). I did wind up at Koraku (314 E. 2nd St.) last night for the first time but didn't order the liver there based on peachbaby's less-than-enthusiastic review. Between us, my friend and I had the Tehshin Chahan (shrimp omelet over pork fried rice w/gravy) which was delicious, the Fried Aji (makerel, also delicious) and one of the miso ramens (the one with regular, not chashu aka charshu? pork) which my friend liked, but wasn't ultra-enthusiastic about. The bill for the three entrees, along with 3 pints of draft Kirin Ichiban (now $3.50 each) came to about $45. including tip. Not a staggering bargain, but considering the quality of food (not super-fancy but tasty and enjoyable) still a very positive experience. I'll probably be back within the next week or two (since they're open very late, making that whole LA hassle of traffic and parking somewhat more bearable) since the menu is varied enough to pique my interest. There was another place on the same side of the street, just a bit further south on 2nd (next to the bar w/comedy night) that also looked good, albeit a bit fancier than Koraku's flourescents and formica ambiance. I don't recall the name, but it also looked worth a try.
Still, no liver for me locally (I think I COULD use the iron) so maybe I'll have to spurge on Musso and Frank's soon. ;-)
PS: apropos of nothing, I like to cook and do so a lot for a single guy. Near the bottom of my personal webpage are photos of some of my usual dishes:
re: Chow Puppy
I decided to try to make my own version of the Dotch liver stir-fry tonight, since I haven't been able to ID an enthusiastic restaurant suggestion for it. Attached is a photo of my shopping stop at Jon's Market (my first time there despite 13 years in LA... can you believe the bill for all that was just $3.60?) ...I'm not a fry guy, so I'll lightly flour the liver and stir-fry it alone first, then do the veg after (I'm all leeked out after making that braised leek/potato dish in the Times last week... a pic of that also attached) ...cabbage, pepper, garlic and scalions... and put the liver back in at the end. I generally like my own cooking (too much) but liver is an entirely new thing for me. We'll see how it goes. ;-)