### The Secret Behind This Dish
The technique of vigorously mixing the noodles with bacon fat and seasoning creates a rich, creamy sauce that adheres beautifully to each strand. The combination of katsuobushi and bacon brings together a delightful blend of savory and smoky flavors. Incorporating an onsen egg into the mix balances out the saltiness while adding a luxurious richness.
Imagine taking traditional pasta carbonara but swapping in alkaline noodles for an exciting twist!
Now, instead of merely replacing spaghetti with ramen, let’s elevate this concept by infusing distinctly Japanese flavors like soy sauce, mirin, and the umami-packed shaved flakes of smoked bonito. This innovative approach could make you a ramen aficionado!
While I may not claim to be a ramen expert myself, Yuji Haraguchi from Yuji Ramen certainly is. This recipe aims to replicate his famous bacon and egg mazemen that has been featured on his menu since he first launched as a pop-up at Whole Foods in New York—a testament to its enduring popularity.
For those unfamiliar with mazemen, it’s essentially soup-less ramen—highly seasoned alkaline noodles topped with various ingredients meant to be mixed thoroughly before eating (the term “maze” means ”mix”). Think of it as the noodle equivalent of bibimbap or those comforting KFC bowls filled with mashed potatoes and fried chicken.
While Yuji Ramen typically includes some greens like kale in their dish, this recipe focuses on simplicity so you can easily whip it up at home. Most households will have some form of bacon along with eggs readily available. If your pantry is stocked with Japanese staples such as soy sauce, mirin, rice vinegar, and katsuobushi (though optional), you’re all set!
You might worry about sourcing the right noodles; however, instant ramen works perfectly—just save that seasoning packet for later use! Alternatively, you can boil regular pasta in alkaline water for an acceptable substitute or even make your own ramen using just flour and baked baking soda (if bread flour or vital wheat gluten isn’t available). All-purpose flour will suffice too; while it may yield slightly less chewy noodles than traditional methods would provide.
This recipe yields two servings because it’s easier to mix smaller batches effectively—even when using your largest mixing bowl! However, feel free to scale up if needed; just remember to dress only two portions at once for optimal results.
### Bacon and Egg Mazemen Recipe
**Ingredients:**
– 3 ounces (85g) slab bacon or thick-cut bacon (about 4 slices), cut into lardons
– 1 tablespoon (15ml) vegetable oil
– 3 tablespoons (45ml) soy sauce
– 2 teaspoons (10ml) mirin
– 2 teaspoons (10ml) rice wine vinegar
– 1 teaspoon (4g) sugar
– 2 portions ramen noodles—store-bought or homemade
**To Serve:**
– 2 onsen tamago
– 2 scallions thinly sliced
– Optional: 1/8 ounce (4g) katsuobushi
**Instructions:**
1. **Cook Bacon:** For slab bacon lardons: In a nonstick skillet over medium heat add lardons along with vegetable oil. Cook until crispy and browned—about 3–5 minutes—and then transfer them onto paper towels while reserving rendered fat.
For sliced bacon: Cook whole slices until crisp using your preferred method; then crumble them after cooling slightly.
2. **Prepare Sauce:** In a large bowl combine soy sauce, mirin, rice vinegar & sugar whisking until dissolved completely (~1 minute). Stir in reserved bacon fat.
3. **Cook Noodles:** Boil water in a small pot over high heat; add noodles cooking according to package instructions.
4. **Mix Noodles:** Once cooked drain briefly then toss immediately into the bowl containing the sauce mixture using tongs/chopsticks until emulsified (~30 seconds).
5. **Serve:** Transfer dressed noodles into serving bowls scraping any remaining sauce over top before garnishing each bowl with an onsen egg(s), scallions & katsuobushi if desired.
### Special Equipment Needed:
A nonstick skillet is recommended for best results.
### Notes:
Katsuobushi adds depth but can be omitted if unavailable; consider adding extra acidity through lemon juice/vinegar instead!
### Storage Tips:
Mazemen tastes best when enjoyed fresh out-of-the-kitchen!
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Explore more delicious variations such as Vegetarian Mazemen With Beans And Egg or Hiyashi Chuka featuring Shrimp & Vegetables! Dive deeper into our comprehensive guide covering different types of Ramen too!
