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Restaurants›L&L Hawaiian Barbecue Charleston, SC›Chicken Katsu Saimin Recipe

Chicken Katsu Saimin Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Chicken Katsu Saimin Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 cups chicken stock (low-sodium); 2 cups dashi stock (concentrate or kombu+bonito prepared); 1 /4 cup soy sauce; 2 tbsp mirin; 1 tbsp sake; 1 tsp granulated sugar; 1 inch fresh ginger (smashed); 2 count garlic cloves (lightly smashed); 3 count scallion whites (rough-chopped); 1 tsp salt; 1 lb boneless skinless chicken thighs (or breasts, pounded to 1/2" thickness); 1 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 count large eggs (beaten); 2 cups panko breadcrumbs; 1 cup neutral oil for frying (canola or vegetable); 12 oz fresh ramen (saimin) noodles; 2 count soft-boiled eggs (ajitsuke-style) halved; 2 count scallions (thinly sliced, greens); 1 count nori sheets (cut into strips); 2 tbsp pickled ginger (beni shoga) or shredded; 1 tsp sesame seeds (toasted); 1 tsp chili oil or rayu (optional); 3 tbsp tonkatsu or Japanese Worcestershire sauce; 1 tbsp ketchup; 1 tsp soy sauce

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time1h

Serves2

Fresh ramen noodles with our specially prepared broth.

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Ingredients

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Broth

8 cups chicken stock (low-sodium)

2 cups dashi stock (concentrate or kombu+bonito prepared)

1 /4 cup Aged soy sauce

2 tbsp Mirin

1 tbsp Sake

1 tsp granulated sugar

1 inch fresh ginger (smashed)

2 count garlic cloves (lightly smashed)

3 count scallion whites (rough-chopped)

1 tsp Celtic sea salt

Chicken Katsu

1 lb boneless skinless chicken thighs (or breasts, pounded to 1/2" thickness)

1 tsp kosher salt

1 tsp black pepper

1 cup 00 bread flour

2 count large eggs (beaten)

2 cups Panko breadcrumbs

1 cup neutral oil for frying (canola or vegetable)

Noodles & Toppings

12 oz fresh ramen (saimin) noodles

2 count soft-boiled eggs (ajitsuke-style) halved

2 count scallions (thinly sliced, greens)

1 count nori sheets (cut into strips)

2 tbsp pickled ginger (beni shoga) or shredded

1 tsp sesame seeds (toasted)

1 tsp chili oil or rayu (optional)

Katsu Sauce (for serving)

3 tbsp tonkatsu or Japanese Worcestershire sauce

1 tbsp Ketchup

1 tsp Aged soy sauce

Method

Broth

Prepare aromatic base

In a large stockpot, combine chicken stock and dashi. Add smashed ginger, garlic, and chopped scallion whites. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and stir in soy sauce, mirin, sake, and sugar. Simmer gently, uncovered, for 20 minutes to let flavors meld. Taste and season with salt as needed.

After 20 minutes, strain the broth through a fine-mesh sieve into a clean pot or bowl to remove aromatics. Keep the strained broth warm over very low heat while you finish the other components.

Chicken Katsu

Prep chicken

Pat the chicken pieces dry with paper towels. If using breasts, place between plastic wrap and pound to about 1/2" thickness. Season both sides with kosher salt and black pepper.

Breading station

Set up three shallow dishes: one with flour, one with beaten eggs, one with panko. Dredge each seasoned chicken piece first in flour (shake off excess), then dip into beaten eggs, then press firmly into panko to fully coat. For an extra-crisp crust, press another light layer of egg and panko.

Fry katsu

In a large skillet, pour oil to a depth of about 1/4–1/2" and heat over medium-high until it reaches 340–350°F (or a small piece of bread sizzles and browns in ~30 seconds). Fry the breaded chicken, 2–3 minutes per side depending on thickness, until golden brown and cooked through (internal temp 165°F/74°C). Do not overcrowd — fry in batches if needed. Transfer to a wire rack set over a baking sheet and rest for 5 minutes, tenting loosely with foil.

Slice the rested chicken katsu into 1/2" strips for serving.

Noodles & Toppings

Cook noodles

Bring a separate pot of water to a rolling boil. Add fresh ramen (saimin) noodles and cook per package instructions (typically 90–120 seconds) until just tender. Stir gently to separate. Drain well and briefly rinse under warm water to remove surface starch and prevent sticking. Divide noodles between 2 large bowls (serves 2).

Assemble bowls

Ladle hot strained broth over the noodles, about 3–4 cups per bowl depending on bowl size and preference. Arrange sliced chicken katsu on top of each bowl. Add halved soft-boiled eggs, sliced scallion greens, nori strips, pickled ginger, and a sprinkle of toasted sesame seeds. Drizzle a few drops of chili oil if using.

Katsu Sauce

Whisk together tonkatsu sauce, ketchup, and soy sauce in a small bowl. Serve on the side or drizzle a little over the sliced katsu just before serving.

Finishing & Service

Serve immediately while broth is hot and katsu stays crisp. Provide extra scallions, pickled ginger, and chili oil at the table. Leftover broth keeps 2–3 days refrigerated; reheat gently and do not boil to preserve flavor.