Ja-Merican is derived from the words Japanese and American. Ramen originates from Japan, while my version is a fusion from east meets west. A typical American breakfast consists of bacon, eggs, sausage etc. Basically I converted this dish and made a twist by adding “bacon.”
For the stock:
- 2 cups of chicken stock
- 2 cups water
- 3 cloves of garlic
- 2 tbsp soy sauce
- ½ tsp Worcestershire sauce
- ½ tsp chinese five spice
- 1 chili pepper (sliced)
- 2 slices ginger
For the topping
- Ramen noodles
- 4 bacon strips
- 2 pieces shrimp tempura
- 1 hard-boiled egg, peeled and halved
- Sliced green spring onions
- 1 sheet of sliced seaweed paper
- Fry bacon and shrimp tempura until golden brown.
- In the pot of boiling water, cook the ramen noodles for 5 minutes then strain.
- In a stockpot, place the chicken stock, garlic, soy sauce, Worcestershire sauce, Chinese five spice, ginger and chili pepper together and bring to boil. Reduce to simmer for 5 minutes.
- Separate noodles. Pour in stock. Arrange bacon, eggs and shrimp tempura on top of the noodles.
- Garnish with sliced green spring onions and place sliced seaweed paper on the side.
Serve and Enjoy!
- There are some slight modifications of the recipe since not all ingredients are available in my fridge.
- You can omit Chinese five spice if it is not available. Seaweed can also be omitted.
- For the ramen noodles, I have made use of one pack instant noodles. Just follow back instructions for cooking methods.