Photo by LaTur.
Dish of the Week: Ajitsuke tamago
Where: Daikaya Ramen, Sakuramen, Ren’s Ramen, Taan Noodles
What is that delicious thing floating in your ramen? Why, it’s ajitsuke tamago, a Japanese marinated soft-boiled egg.
Eggs are one of nature’s most versatile foods, whether they’re playing a refined role in an airy meringue or mousse or sopping up last night’s overindulgences in an omelet or scramble. But they take on a whole new life when prepared as this popular topping for Japanese ramen. You may have seen ajitsuke tamago bobbling around in your bowl at one of D.C.’s popular noodle spots. It looks like a run-of-the-mill boiled egg, which is perhaps why the bold flavor and luxurious texture are so shocking. Take one bite and you’ll realize this isn’t any normal egg.
The basic process behind ajitsuke tamago is pretty simple (you can even make them at home): boil an egg for six minutes to get that fantastically runny center, cool, peel, and then marinate in a mixture of soy and mirin (Japanese rice wine). Some folks like to throw in a little sugar or ginger for good measure; Taan Noodles (1817 Columbia Road NW) notably marinates their eggs in something that tints the egg an electric shade of magenta. Marinating does a couple things—first, it gives the otherwise bland egg whites a wonderfully savory taste, and second, it congeals the yolk slightly, giving it a silky, custard-like texture. For egg fans such as myself, it’s a revelation. And even if you don’t absolutely love eggs, it’s still pretty darn delicious.
Daikaya (705 6th Street NW), Sakuramen (2441 18th Street NW), and Ren’s Ramen (11403 Amherst Ave., Wheaton) also serve aijitsuke tamago in their soups. If it doesn’t come standard in your preferred style of ramen, it’s well worth ordering one (or two) on the side for an extra dollar or two.
Small Bites
It’s growler time
Beer lovers rejoice! Growlers are back at D’Vines (3103 14th Street NW) as of Monday. Stop by to fill up a 32-ounce or 64-ounce bottle of the freshest of the fresh craft beer, including plenty of DC Brau. D’Vines is currently pouring 23 different varieties, with five more on the way. You can keep up with the latest selection online.
From the mixed-up files of annoyingly cute neighborhood names
We may hate the name, but there’s reason to be excited about the food at Nopa Kitchen and Bar (800 F Street NW), opening early next month in the former Zola space above the Spy Museum. Overseen by Ashok Bajaj, the man behind Bombay Club, Rasika, the Oval Room, and Bibiana, Nopa’s French-influenced menu will be heavy on fresh vegetables and fish. Look for Chilean seabass with baby eggplant and wasabi spring peas, a market vegetable sandwich, classic roast chicken, and both pork and bluefish pate to start. Nopa opens May 6.
Dinner, now with 100 percent more Uber
If you’ve never eaten at Et Voila! (5120 MacArthur Blvd NW), it might be because it’s deep in the heart of public transit unfriendly Palisades, on the far fringes of Northwest D.C. The restaurant is hoping to remedy its geographic challenge by partnering with Uber to provide rides to car-less diners. New Uber customers who sign up through April 30 using the promotion code code ETVOILA, can get $20 off a ride to the restaurant, along with a free glass of champagne upon arrival.
