A carbonara-ish ramen with some Japanese flair.
If using slab bacon, add lardons and vegetable oil to a 10-inch nonstick skillet set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon is evenly browned, 3 to 5 minutes. Using a slotted spoon, transfer bacon to paper towel–lined plate and reserve rendered fat. Set aside.. Transfer bacon slices to paper towel–lined plate and, when cool enough to handle, crumble into bite-size bits; reserve rendered bacon fat. Set aside.
In a large mixing bowl, combine soy sauce, mirin, vinegar, and sugar. Using a whisk or fork, stir mixture until sugar is completely dissolved, about 1 minute. Stir in 2 tablespoons reserved bacon fat. Set aside. Bring a small pot of water to a boil over high heat. Add noodles and cook according to package or recipe directions.
When noodles are cooked, drain briefly, then add to bowl with soy sauce–bacon fat mixture. Using tongs or chopsticks, rapidly toss and stir noodles vigorously in liquid at the bottom of the bowl, until the liquid emulsifies and turns creamy, about 30 seconds.Transfer noodles to a serving bowl, and using a rubber spatula, scrape any remaining sauce over noodles. Garnish with onsen egg, scallions, and katsuobushi . Serve immediately.
If you don't have katsuobushi around, you can omit it entirely, but you may want to add a drop or two more of vinegar or lemon juice to make up for the acidity katsuobushi provides to the finished dish.I don't like this at all.
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