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Katsu Curry Ramen Recipe

Name: Nagomi Japanese Restaurants KATSU CURRY RAMEN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces pork loin chops; 1 tsp kosher salt; 0.5 tsp black pepper; 0.75 cups all-purpose flour; 2 pieces large eggs; 1.5 cups panko breadcrumbs; 1 cups neutral oil for frying (vegetable or canola); 1 tbs vegetable oil; 1 pieces onion (medium), thinly sliced; 3 pieces garlic cloves, minced; 1 tbs fresh ginger, grated; 3 tbs Japanese curry roux (block) or curry powder; 2 tbs soy sauce; 1 tbs mirin; 6 cups chicken or vegetable stock; 1 pieces carrot, cut into 1/4-inch rounds; 1 pieces potato, peeled and diced (optional); 0.5 tsp salt; 0.25 tsp black pepper; 4 servings fresh or dried ramen noodles (or instant noodles without seasoning); 4 cups bok choy or baby spinach; 3 stalks green onions, thinly sliced; 1 cups bean sprouts (optional); 1 tsp sesame oil; 0.5 cups tonkatsu sauce or thick Worcestershire; 1 tbs toasted sesame seeds; 4 pieces soft-boiled eggs (optional); 2 tbs pickled red ginger (beni shoga) or chili flakes

Inspired by Nagomi Japanese Restaurant

Time1h

Serves4

Breaded pork, vegtable

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Ingredients

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Katsu (breaded pork)

4 pieces pork loin chops

1 tsp kosher salt

1/2 tsp black pepper

3/4 cups 00 bread flour

2 pieces Large eggs

1 1/2 cups Panko breadcrumbs

1 cups neutral oil for frying (vegetable or canola)

Curry broth

1 tbs Tuscany sunflower oil

1 pieces onion (medium), thinly sliced

3 pieces Garlic cloves, minced

1 tbs Fresh ginger, grated

3 tbs Japanese curry roux (block) or curry powder

2 tbs Aged soy sauce

1 tbs Mirin

6 cups chicken or vegetable stock

1 pieces carrot, cut into 1/4-inch rounds

1 pieces potato, peeled and diced (optional)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Ramen & vegetables

4 servings fresh or dried ramen noodles (or instant noodles without seasoning)

4 cups bok choy or baby spinach

3 stalks green onions, thinly sliced

1 cups bean sprouts (optional)

1 tsp Toasted sesame oil

Garnish & sauce

1/2 cups tonkatsu sauce or thick Worcestershire

1 tbs toasted sesame seeds

4 pieces soft-boiled eggs (optional)

2 tbs pickled red ginger (beni shoga) or chili flakes

Method

Katsu (breaded pork)

Prep pork

Trim any large fat from pork chops and, if thick (over 3/4 inch), butterfly or pound to an even 1/2-inch thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Breading station

Set up three shallow bowls: one with 3/4 cup flour, one with two beaten eggs, and one with 1 1/2 cups panko breadcrumbs. Dredge each seasoned pork chop in flour (shake off excess), dip into beaten egg, then press into panko until well coated. Place on a tray and let rest 5 minutes to set.

Fry katsu

Heat 1 cup neutral oil in a 10-inch skillet over medium-high heat until shimmering and registers 350°F / 175°C (or a breadcrumb sizzles immediately). Fry pork in batches 3–4 minutes per side, turning once, until golden brown and cooked through (internal temp 145°F / 63°C). Transfer to a wire rack or paper towel-lined tray. Let rest 5 minutes, then slice into 1/2-inch strips.

Curry broth

Sweat aromatics

In a large saucepan or soup pot, heat 1 tbs vegetable oil over medium heat. Add the thinly sliced onion and cook 6–8 minutes until soft and starting to brown. Add minced garlic and grated ginger and cook 1 minute until fragrant.

Build curry

Add 3 tbs Japanese curry roux (or 3 tbs curry powder) and stir to coat the aromatics and bloom the spice for 1 minute. Add soy sauce and mirin, stir to combine.

Simmer with veggies

Pour in 6 cups chicken or vegetable stock. Add the sliced carrot and diced potato (if using). Bring to a gentle simmer, reduce heat to medium-low, and simmer 12–15 minutes until vegetables are tender. If using curry roux blocks, break them up and whisk into the simmering stock until fully dissolved and thickened; if using curry powder, simmer until broth reduces slightly and becomes fragrant and lightly thickened.

Season

Taste and adjust with 1/2 tsp salt and 1/4 tsp black pepper as needed. Keep the broth hot on low while you cook noodles and assemble.

Ramen & vegetables

Cook noodles

Bring a separate pot of water to a rolling boil. Add the ramen noodles and cook according to package directions until just tender (usually 2–4 minutes for fresh, 3–5 for dried). Test for doneness and drain, reserving 1/2 cup of the noodle cooking water.

Blanch greens and sprouts

Just before serving, add the bok choy or spinach to the boiling water used for noodles for 30–45 seconds to wilt and blanch. If using bean sprouts, blanch them for 20–30 seconds. Drain briefly and toss with 1 tsp sesame oil to prevent sticking.

Assemble noodles in bowls

Divide cooked noodles among 4 bowls. Arrange blanched greens and bean sprouts to one side of each bowl. Place sliced katsu on top of the noodles.

Finish & garnish

Ladle broth

Rewarm the curry broth if needed and ladle about 1 1/2 cups of hot curry broth into each bowl over noodles, making sure the broth surrounds the katsu base but does not fully submerge the fried coating (this keeps it crisper).

Sauce and toppings

Drizzle 1–2 tbs tonkatsu sauce over each sliced katsu, sprinkle with toasted sesame seeds and sliced green onions. Add a soft-boiled egg (halved) and a teaspoon of pickled red ginger or a pinch of chili flakes if using. Serve immediately.