Tuesday Special: Chicken Katsu Ramen & 3 Pcs Gyoza Recipe
Make Tuesday Special: Chicken Katsu Ramen & 3 Pcs Gyoza Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Katsu
Ramen Broth
Ramen Toppings
Gyoza
Method
Chicken Katsu
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Breading Setup
Set up a breading station with three plates: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- 4
Fry the Chicken
Heat vegetable oil in a skillet over medium heat. Fry the breaded chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and let it rest before slicing.
Ramen Broth
- 5
Make the Broth
In a large pot, combine chicken broth, soy sauce, miso paste, minced garlic, and sliced ginger. Bring to a simmer.
- 6
Simmer
Let the broth simmer for about 15-20 minutes to allow the flavors to meld, then strain out the solids.
- 7
Add Green Onions
Chop green onions and add them to the broth just before serving.
Ramen Preparation
- 8
Cook the Noodles
In a separate pot, cook the ramen noodles according to package instructions until al dente, then drain.
- 9
Assemble the Ramen
In bowls, place the cooked ramen noodles and ladle the hot broth over them. Top with sliced chicken katsu, soft-boiled eggs, corn, nori sheets, and sesame seeds.
Gyoza Preparation
- 10
Prepare the Filling
In a mixing bowl, combine ground pork, chopped cabbage, chopped green onions, minced garlic, soy sauce, sesame oil, salt, and black pepper. Mix until well combined.
- 11
Fill the Gyoza
Place about a teaspoon of the filling in the center of each gyoza wrapper. Moisten the edges with water, fold over, and pinch to seal.
- 12
- 13
Serve
Remove the gyoza from the skillet and serve with soy sauce for dipping.