Sunday Brunch is back, baby! I dropped the ball on that one for a little bit, but now that the weather is cooling off a bit, Sunday Brunch is back with a bang. I absolutely love Sunday brunch and I can’t think of a better way to re-introduce my favorite series than with this bacon and egg breakfast ramen.
Noodles might not be what you think of when you think of brunch, but to me, noodles are the perfect food, especially when paired with eggs. Eggs are my spirit food (noodles are too!). If there are eggs around, you best believe I’m going to be there. Some of the best eggs I’ve had have been in Japan and it’s no wonder because they take their eggs seriously there. The raw eggs in Japan are gorgeous: the yolks are a deep golden yellow and the whites are firm and tight. As in love as I am with the egg quality, I am even more in awe of they way they perfectly cook eggs.
Even places where you don’t expect the eggs to be done perfectly, they are. Last year, while cold and hungry in Hokkaido, Mike and I wandered into a random ramen joint. We were seated promptly at a communal table set with a bin of chopsticks and a big bowl of eggs. At first, I wasn’t sure what the bowl of eggs was for. Was it accidentally left on the table? Were they free, kind of like a Japanese bread basket equivalent? I conferred with Mike and after surreptitiously looking around we concluded that the eggs were complimentary.
Guys, it was my DREAM. All you can eat excellently soft-boiled Japanese eggs. I had one, which was perfection. I wanted another (and another and another and another) but didn’t want to be that uncouth tourist who fills up on eggs, so I held myself back. But then, I looked to my left at a dude and his girlfriend and he was peeling and eating egg after egg after egg. He must’ve had at least six and the waitstaff didn’t bat an eye. I took it as a sign and had two more eggs. Best eggs ever.
This breakfast ramen doesn’t come with unlimited eggs, but I’m still in love. It’s got chewy noodles tossed with a punchy, savory soy dressing, crispy soft sous-vide pork belly, and a tender slow poached egg. A bunch of extra umami filled friends gather on top – seaweed, green onions, katsuobushi, sesame seeds – ready to be mixed into the party. Carbs, meat, eggs: it’s everything you want in a brunch bowl.
Happy Sunday friends – I hope there are eggs involved!
Bacon and Egg Breakfast Ramen Recipe
serves 1, scales infinitely
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1 tablespoon chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 portion thick ramen noodles
- 3 slices pork belly (see below) or crispy bacon
- seaweed strips
- sliced green onions
- toasted black sesame seeds
Heat up 1 tablespoon of oil in a small pan over medium-low heat. Add the garlic and chili flakes and cook, stirring, until the mixture heats up and sizzles, about 1-2 minutes. Do not burn – since this is a small amount, keep the heat low. You want the garlic mellow and the chili flakes to just release their spice. Remove from the pan and set aside to cool.
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