Bacon and Egg Mazemen

3 ounces (85g) slab bacon, cut into lardons (small batons), or thick-cut bacon (about 4 slices)

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

subheading: To Serve:

2 onsen tamago

2 scallions, thinly sliced

⅛ ounce (4g) katsuobushi (optional; see note)

Directions at seriouseats.com

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