Bacon and Egg MazemenRecipe by
In my interpretation of bacon and egg mazemen, noodles are tossed in bacon fat, plated, topped with crisp bacon bits and bonito flakes, and a poached egg. The egg is cut to release the runny yolk, everything is tossed together so that the noodles are coated in a mixture of bacon fat and egg yolk. It’s almost like carbonara except that the egg is cooked. And it is a real show-stopper.What is mazemen? To answer that, let's begin with abura soba or “oil noodles” consisting of ramen and the traditional toppings but, instead of soup, they are served with a soy-flavored oil. In other words, ramen without broth. Mazemen is a contemporary incarnation of abura soba.This dish is more American than Japanese. In a TV show, bacon and egg mazemen was featured as the star of the menu of New York restaurant Yuji Ramen.
- ramen thin, thick, round or flat cooked, for two people
- 150 grams bacon roughly chopped
- 1 packet bonito flakes
- salt to taste
- pepper to taste
- 2 eggs
- Heat a pan and cook the bacon over medium-high heat until oil has been rendered and the bacon is nicely browned.
- Scoop out the bacon.
- Add the cooked noodles to the fat in the pan. Toss to coat each noodle with bacon fat. Taste.
- Add salt and pepper — how much depends on how salty the bacon is.
- Keep the noodles warm.
- Poach the eggs.
- Assemble the dish. Divide the noodles between two bowls.
- Divide the bacon and bonito flakes as well and sprinkle on top.
- Lay the poached egg on top of the noodles. Sprinkle with scallions (optional) and serve the bacon and egg mazemen.
Updated from a recipe originally published in 02/07/2014