Bacon and Egg Mazemen
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.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.
- 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.
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