Chicken Katsu Ramen Recipe
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
462 kcal
-
Course
Main Course
Chicken Katsu Ramen Recipe
Description
Chicken Katsu Ramen combines breaded chicken cutlets with a deep-flavored broth made by sautéing thick-cut bacon, shallots, garlic, and fresh grated ginger. The broth is enriched with coconut milk and white miso paste, lending a creamy, umami-rich base for the ramen noodles and spinach. The chicken is coated in a seasoned panko breadcrumb and sesame seed mixture before frying, creating a crisp texture contrasting the tender noodles and leafy greens.
The preparation involves frying the chicken cutlets until golden, then maintaining the broth by simmering with the aromatics and miso until well-blended. The ramen noodles are cooked and combined in the broth with spinach just before serving, ensuring freshness and balance in the bowl.
Optional toppings include ramen-style flavored eggs, fried onions, scallions, furikake, nori sheets, sriracha, and gochujang, allowing customization of flavor and spice levels. This hearty dish suits a filling meal, combining textures from crunchy chicken to silky noodles and creamy broth.
Ingredients
For the Chicken Katsu –
- 1 ¼ pounds chicken cutlet 4 pcs (from breast or thigh
- 1 cup panko breadcrumbs
- ¼ cup sesame seeds
- 1 teaspoon salt
- 1 large egg
- frying oil
For the Chicken Katsu Ramen –
- 4 lices Bacon thick cut
- 2 shallot peeled and sliced thin
- 3-4 cloves garlic minced
- 2 tablespoons ginger fresh grated
- 3 packets ramen noodles instant chicken flavor
- 15 ounces coconut milk unsweetened
- 5 tablespoons White miso paste
- 10 cups water
- 2 cups spinach fresh leaves
Optional Ramen Toppings –
- egg ramen style (flavored
- onion fried
- scallions
- furikake
- Nori sheets
- sriracha
- gochujang sauce
Instructions
- Set a large skillet and a large 6-quart sauce pot on the stovetop. Then set out two shallow bowls to bread the chicken.
- Prep the ingredients for the Chicken Katsu: Crack the egg into one bowl and whisk the egg with a fork. Then place the chicken cutlets into the egg mixture and coat on all sides. Allow that chicken to rest in the egg while you prepare the breading.
- In the second bowl combine the Panko breadcrumbs, sesame seeds, and salt. Mix well.
- Pour 1 inch of cooking oil into the skillet to fry the cutlets.
- Prep the ingredients for the Ramen: Slice the bacon and shallots into thin strips. Then minced the garlic and grate the ginger.
- Once all the ingredients are prepped, turn both burners for the skillet and the sauce pot on medium heat.
- Place the bacon in the sauce pot. Stir and brown the bacon until it is fully cooked, then add in the shallots, garlic, and ginger. Stir and sauté for 3 to 5 minutes to soften.
- Meanwhile, take the egg-coated chicken cutlets and place them, one at a time, in the breading mixture. Coat well on all sides. Lower the breaded chicken cutlets into the hot oil in the skillet.
- Fry the cutlets for 3 to 4 minutes per side, until golden brown. Then remove and place on a paper towel lined resting plate.
- Meanwhile, once the onions are soft in the large pot, pour in the coconut milk, miso paste, and 10 cups of water. Add all three ramen chicken seasoning packets to the broth. Stir well and bring to a boil.
- Once the broth is boiling, lower the heat to a simmer and add the instant Ramen noodles. Stir and cook for 2 to 3 minutes until the noodles are loose and soft. Then stir in the fresh spinach leaves.
- Move the chicken Katsu to a cutting board. Cut each cutlet into thin strips.
- To serve: Ladle the Ramen into soup bowls. Arrange Katsu chicken strips over the top, followed by any additional garnishes you like.
Notes
- Consider making ramen-style eggs to accompany this dish for an authentic touch.
- Using pre-sliced thin chicken cutlets simplifies the preparation and cooking process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 462kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 30g | 60% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 101mg | 34% |
| Sodium | 1258mg | 52% |
| Potassium | 755mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 137mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
