Ramen 101: Daikaya in Chinatown, DC

At .$20 a package, ramen noodles were seen as a college staple for incoming freshmen. However, thanks to our recent Ramen 101 class hosted by Chinatown’s Daikaya, the inherent value of our ‘ole college standby just changed forever.

Shamefully, Scott and I had never been to this DC gem, though we’ve been hearing for the past year how consistent the quality and experience. We aren’t your typical foodie, and we tend to lean more into the service and atmosphere for our date night excursions. However, the opportunity to learn more about this mythical Japanese cuisine was just too good to be true, and we made our way in on Saturday morning to get the real Ramen deal. 

Guys, it starts with the broth. Our group learned all about Sapporo Ramen, though there are roughly 32 different regional ramen in Japan. The stock is known as Chintan stock, and is masterfully blended to create the perfect base for the dish. I was always under the assumption that broth was broth, give or take. But this pot of liquid gold is carefully monitored, and what we love is that Daikaya keeps a “mother” broth every night to add to the new in the morning. The flavor has been developing for three years, contributing to the signature taste of the dish.

The noodles are an art in and of themselves, and we didn’t realize the lengths a ramen shop will go to in order to find the perfect noodle. Even the flour used can change the flavor and texture of the ramen noodle, and most are required to age for over a week to reach their peak. Even the water used in the dough can effect the end product! Between the broth and the noodles, we were blown away at the level of expertise required to put together what we always thought was such a simple dish.

Just as Americans are protective about their pizza and the variety of toppings, Ramen shops seem to work in a similar fashion. The toppings are not supposed to take away from the rest of the bowl, and serve only to complement the amazing work already done. My favorite topping was undoubtedly the bamboo shoot – salty, slightly crunchy and totally amazing alone as well as in the dish.

bamboo shoot

Though we could wax poetic about the intricacies of the dish, the great news is that you can learn for yourself at one of Daikaya’s Ramen 101 classes, offered monthly at the Chinatown location in DC.  Though we learned enough about the process to attempt a recreation in our own kitchen, Scott and I will leave it to the Masters of Ramen at Daikaya.

Cheers!