Bacon, Egg, and Cheese Ramen

Instructions

1. Fry bacon until crisp. Reserve 1 tbsp bacon fat.
2. Combine Hon Dashi, bouillon, sake, soy sauce, and brown sugar. Reduce in a pan until syrupy. Let cool.
3. Once cool, whisk in eggs, yolks, and 1 tbsp rendered bacon fat. Add rice vinegar.
4. Cook noodles (in lightly salted water). Drain and return to pan.
5. Like with carbonara, add egg mixture to noodles and stir over very low heat until thickened.
6. Top with bacon, green onions, and a slice of American cheese.

Notes

• This recipe contains raw eggs. If needed, use pasteurized eggs.

Testing Notes

• Last attempt was too salty. Reduced bouillon from 0.5 tbsp to 1 tsp. Reduced soy sauce by half.