250g (9oz) bacon or pancetta, cut into 1cm thick batons
2 tbsp mirin
1 tbsp miso
1 tbsp honey
1 tbsp rice vinegar
1 tbsp vegetable oil
¼ cup finely sliced spring onions (scallions)
400g (14 oz) cooked ramen noodles
2 soft poached eggs
Furikake* to serve (optional)
½ cup soy sauce
½ cup mirin
¼ cup sake
½ cup brown sugar
4 garlic cloves, roughly chopped
3 spring onions (scallions), root end trimmed
4cm piece ginger, sliced
Mix the bacon with the mirin, miso, honey and rice vinegar. Set aside while you make the tare.
For the tare, place the ingredients in a saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer until the sauce has reduced by half. Then strain and set aside until ready to serve.
Heat the vegetable oil in a large frying pan or wok. Stir-fry the marinated bacon for 4-5 minutes or until cooked. Toss through most of the spring onions (save some for serving).
To serve, add ¼ cup of tare to the bottom of your serving bowls. Divide the noodles among the bowls. Top with the bacon, an egg and drizzle with more tare. Sprinkle over the remaining spring onions and the furikake if using. Serve immediately and don’t forget to give everything a good mix before you tuck in (the noodles will turn sticky if you leave them for too long without mixing everything together quickly).
Furikake is a Japanese seasoning mix usually sprinkled on cooked rice. It can be made up of a whole bunch of different things including sliced dried seaweed (nori), sesame seeds, bonito flakes, egg, dried vegetables etc. Find it at an Asian grocery store.