Chicken Katsu Ramen Recipe

Prepare stock

Blanch chicken bones and pork fat in a large pot with enough cold water to cover; bring to a boil for 5 minutes, then drain and rinse bones to remove impurities.

Return bones and pork fat to a clean 6-cup pot, add 6 cups fresh water and the halved onion and sliced ginger from the Sofrito section. Bring to a gentle simmer over medium-low heat. Skim any scum for the first 20 minutes. Maintain a very gentle simmer (not a rolling boil) and cook for 2 to 3 hours to extract collagen and flavor.

About 10 minutes before finishing the simmer, add kombu to the pot and remove it after 5 minutes (do not boil kombu). Turn off heat and add bonito flakes. Let steep 5 minutes, then strain the broth through a fine-mesh sieve into a clean pot. Return strained broth to low heat and keep warm.

Make shoyu tare

Combine 1 cup shoyu, 3 tbs mirin, 2 tbs sake, 1 tsp sugar and 1 cup water in a small saucepan. Add 2 crushed garlic cloves and 1 sliced scallion from the Sofrito section. Warm gently until sugar dissolves, simmer for 3 minutes, then cool and strain into a small container. Taste and adjust salt/sweetness. Reserve tare at room temperature.

Char or roast the halved onion and halved heads of garlic: place cut-side down in a dry skillet over medium-high heat or under a broiler until nicely browned (about 8–12 minutes). Alternatively roast in a 400°F (200°C) oven for 20–25 minutes. Peel roasted garlic cloves and reserve 6 cloves for topping; reserve onion to be added to broth if you did not already use it.

In a small skillet, heat 2 tbs neutral oil over medium heat. Add sliced ginger and white parts of scallions; cook until softened and fragrant, about 2–3 minutes. This is your sofrito base—add a few spoonfuls (1–2 tbs) to the finished broth for extra depth if desired, or sauté and incorporate into the tare while warming. Keep remaining sofrito to garnish if you like.

Butterfly or flatten the chicken thighs to an even thickness (about 1/2 inch). Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up a dredging station: bowl with 1/2 cup flour, bowl with 1 beaten egg, bowl with 1 cup panko. Dredge each thigh in flour (shake off excess), dip in beaten egg, then press into panko until well coated.

Heat a heavy skillet with about 1 cup neutral oil to 350°F (175°C) or medium-high until shimmering. Fry the breaded thighs, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels. Let rest 5 minutes, then slice into 1/2-inch strips.

Optional: brush each cutlet lightly with 1–2 tbs misoyaki glaze for a glossy, savory finish and quick flash under the broiler for 1 minute to set glaze.

Cook 66°C eggs (low-temp method)

If you have a sous-vide: preheat water bath to 66°C (150.8°F). Gently lower whole eggs (in-shell) into water and cook for 45–60 minutes. Remove and chill briefly in an ice bath for 2 minutes, then peel carefully; whites will be just set and yolks jammy. If you don't have sous-vide: bring a pot of water to a gentle simmer and cook eggs 6 minutes, then transfer to an ice bath; texture will be similar but slightly firmer.

Bring a pot of water to a rapid boil. Cook fresh ramen noodles according to package instructions (usually 90–120 seconds). Drain well.

Warm bowls. For each bowl, spoon about 2–3 tbs shoyu tare into the bottom (adjust to taste). Ladle 2 cups hot strained chicken-dashi broth over the tare and taste; add more tare if needed to reach desired saltiness.

Add cooked ramen noodles to the broth (about 3 oz cooked noodles per serving).

Arrange sliced katsu chicken on one side of the bowl (3–4 slices per bowl).

Cut 66°C egg in half and place one half in each bowl, yolk side up. Spoon 3 roasted garlic cloves (or mash into a small smear) near the egg. Dot or brush a small amount (about 1 tsp) of misoyaki near the chicken or on a spoon and place in bowl.

Add 1–2 tbs fukujinzuke relish to each bowl (on the side to preserve texture). Scatter 2–3 tbs sliced negi over the top, sprinkle a pinch (about 1/8 tsp) of white pepper and toasted sesame seeds, and finish with a light drizzle (about 1/4 tsp) of sesame oil and 1/4 tsp neutral oil for sheen.

Serve immediately, providing extra tare, white pepper and sesame seeds at table.