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.