Chicken Katsu Ramen Recipe
Shoyu base in soup with chicken katsu, fish cake, choy sum, green onion
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Ingredients
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For the Chicken Katsu
For the Ramen Soup
Method
For the Chicken Katsu
- 1
Prepare the Chicken
Season the chicken breasts with salt and pepper on both sides.
- 2
Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast in flour, dip it in the beaten egg, then coat it with panko breadcrumbs, pressing gently to adhere.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the breaded chicken and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
- 5
Slice the Chicken
Once cooled slightly, slice the chicken katsu into strips and set aside.
For the Ramen Soup
- 6
Prepare the Broth
In a large pot, bring the chicken broth to a simmer over medium heat.
- 7
Add Flavorings
Stir in the soy sauce and mirin, allowing the flavors to meld for about 5 minutes.
- 8
Cook the Ramen Noodles
Add the ramen noodles to the broth and cook according to package instructions, usually about 3-5 minutes.
- 9
Add Choy Sum
In the last minute of cooking, add the choy sum to the pot to wilt it.
- 10
Assemble the Bowl
Ladle the ramen soup into bowls, top with sliced chicken katsu, fish cake, and chopped green onions.