Slurpable Tossed Noodles

Freestyle is more than a dance genre. In Japan, freestyle ramen is that which cannot be classified by region; basically, just like in dance, anything goes in freestyle.

Remember my egg porn carbonara? I went ahead and used some bacon fat reserved from that recipe to give ginger bacon beef some extra sumptuous fattiness. Assemble beef and 4 hour soy-marinated soft-boiled eggs over saucy ramen noodles and sprinkle with furikake: a salty-sweet seaweed seasoning, found in most Asian food markets. どうぞめしあがれ (bon appétit)!



Slurpable Tossed Noodles

Slurpable Tossed Noodles

Course Main Course
Cuisine Japanese
Servings 4 servings


Soy Tamago

  • 4 eggs
  • 2 quarts water, plus 2/3 cup
  • 2/3 cup sake
  • 1/3 cup dark soy sauce
  • 1/3 cup mirin
  • 1/3 cup granulated sugar

Slurp-y Noodles

  • 1/2 cup dark soy sauce
  • 1 tsp rice vinegar
  • 1 tsp brown sugar
  • 1 tsp sriracha
  • 1 tsp dark sesame oil
  • 4 tbsp finely chopped scallions
  • 4 servings cooked ramen, al dente
  • 4 tsp furikake seasoning

Ginger Bacon Beef

  • 6 strips turkey bacon
  • 1 tsp fresh ground ginger
  • 4 cloves minced garlic
  • 2 tbsp room temperature bacon fat
  • 2 lbs lean ground beef
  • salt and pepper, to taste


Soy Tamago

  1. Boil 2 quarts of water in a saucepan over high heat. Pierce the rounded end of each egg with a sewing needle to make a tiny hole to prevent an air bubble from forming. Gently lower eggs into the boiling water. Reduce the heat to a simmer and cook for 6 minutes. Rinse under cold water and peel very gently.
  2. Meanwhile, stir together the remaining water, sake, soy, mirin, and sugar in a small bowl (should barely fit all 4 egguntil sugar has completely dissolved. Carefully transfer the eggs to the marinade. Place two plies of paper towel over the eggs and press down until the towel in saturated; this will keep the eggs submerged in the marinade. Place in the refrigerator from 4 to 8 hours, then discard the marinade.

Slurp-y Noodles

  1. In a saucepan, stir together soy sauce, vinegar, sugar, sriracha, and sesame oil until sugar has dissolved. Heat over medium heat to a simmer and toss noodles in the sauce. Set aside.

Ginger Bacon Beef

  1. Fry bacon in a large skillet over medium-high heat until crispy, about xx minutes. Set bacon aside. In the same skillet, sauté ginger and garlic in the bacon fat about 1 minute until fragrant. Add beef and lightly season with salt and pepper. Crumble bacon in pan, and cook beef about 10 minutes, until cooked through.


  1. In a bowl, serve noodles with ginger bacon beef, halved egg, scallions and furikake seasoning.


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