I admittedly forgot about Enishi for a while. It was only recently that I was reminded of it and went back to try some of their other bowls. One of those is this toripaitan above.
It wasn't the white toripaitan that I was expecting. Sure, the broth underneath it was white, but they turned it into a tantanmen with a red chili oil and minced meat on top. It was a bit like what Mensho X did with its Firebird Ramen, but thankfully this one was much more balanced while still being earthy and nutty. They kept those flat linguine-like noodles firm, and the gooey egg was done just right. It was basically a soup version of their dry "dan dan noodles."
I've also tried the scallop version of their dashi bowl, by the way. The broth was sweet enough that I won't get it again, even if it was probably a natural sweetness coming from shellfish.
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