Men Oh Tokushima (Little Tokyo, Downtown Los Angeles)

Pictured: Tokushima Ramen

Description: Men Oh's signature tonkotsu-shoyu ramen: rich homemade Kurobuta pork-bone soup seasoned with soy sauce base. Straight medium-thickness noodles. Garnish: preserved bamboo shoots, house made chashu, sliced pork, chopped scallions, and, of course, a perfectly cooked ~4 minute boiled egg with bright yellowish-orange runny yolk.

Use of egg: half a slice of a 4-minute boiled egg faced up and half-submerged in pork broth.

Taste: if al dente is your noodle firmness of choice (as it is mine) definitely ask for firm to hard noodles upon ordering; the texture is extraordinary. The depth of pork flavor in the broth is definitely notable and is nothing like the broths you would get anywhere else in Little Tokyo. The chashu not only is nice and fatty and adds to the complexity of the soup but it is also so tender that it falls apart and melts in your mouth. The egg, as always, is the highlight: boiled in a soy sauce base, it lightly takes on the color of the base and, although the white is perfectly set, the yolk is of a sticky, honey-like consistency that gives off a sort of nutty and dense flavor. 

Notes: lunchtime favorite in Little Tokyo. No lines, no wait, no starving yourself for 1-2 hours. If you aren't cholesterol-conscious, adding another egg is only $1 more! 

Reference page:

http://www.yelp.com/biz/men-oh-tokushima-ramen-los-angeles#hrid:tZlbZv0wi4ZcjlZ-pgZhKA

Not just the beginning...

This photoblog was created in an effort to create a more revolutionary view of food in the food world. In the complexity of fine dining and everyday fooding alike, the essence of the individual ingredients is often lost. In the present day, original ingredients are manipulated in such radical ways that the nature of individual components are either augmented or suppressed. The goal of this photoblog is not only to capture the unprecedented ways single ingredients are crafted into key or accessory ingredients of dishes, but also to establish a database for the curious. 

The egg is one of the most versatile ingredients in the world. Eggs, especially chicken eggs, are universal, included in many dishes as either the key or accessory ingredient, and can be consumed in many different forms. In fact, approximately 5 billion eggs are consumed per year in America. What better ingredient to launch this photoblog with other than the very familiar, seemingly mundane, but surprisingly exciting egg? 

With that said, cheers and bon appetit!

Pictured: Byrrh Fizz (Left)

Description: Byrrh, egg white, lemon juice, rye toasted bay leaf

Use of egg: Egg white foam

Taste: Tangy, smooth, light, delicious. The toasted bay leaf as an aromatic ingredient is a subtle but sweet touch. Definitely one of my favorite dinner cocktails in LA thus far. The egg white was a very delicate addition to this mouthwatering, summery cocktail. 

Notes: Where is this delicious cocktail at? Bestia, of course. On a busy night, it's best to come after dinner rush or hang out at the bar while sipping one of these amazing concoctions.