makes 4 servings
175 grams (1 cup) mayonnaise
30 milliliters (2 tablespoons) dashi
15 milliliters (1 tablespoon) shio tare
15 milliliters (1 tablespoon) lemon juice
Zest of 1 lemon
520 grams (18 ounces) toasted rye noodles or store-bought ramen noodles
4 thick slices ripe tomato
4 halves slow-roasted tomatoes
1 head iceberg lettuce, cut into 4 wedges
12 slices thick-cut good-quality bacon, cooked crisp
Sea salt and pepper
Katsuobushi (shaved dried bonito)
Bring a large pot of unsalted water to a boil for the noodles.
In a small bowl, combine the mayonnaise, dashi, shio tare, lemon juice, and lemon zest. Set aside.
Cook the noodles until they're a little past al dente, about a minute. (Because these noodles will be served chilled, you should cook them a touch softer than you would if they were being served hot. There'll be no hot soup to continue cooking them, and the noodles will firm a bit when chilled.) As soon as they're cooked, plunge them into an ice bath to chill them, then drain them thoroughly, shaking the strainer well to get rid of as much water as possible.
In a large mixing bowl, toss the noodles with three-quarters to the mayo-tare mixture until the noodles are well coated.
Divide the dressed noodles among 4 chilled ramen bowls and arrange the two types of tomatoes and the wedges of iceberg lettuce and bacon on top. Drizzle the remaining mayo-tare mixture over the top, sprinkle with salt and pepper, and finish with a small handful of katsuobushi.
bacon recipe source: Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint, by Ivan Orkin, with Chris Ying (Ten Speed Press, 2013)