Chicken Katsu Ramen Recipe
Serves with an Appetizer of the Day. Choice of Regular Soup or Spicy Soup Garnished with Cabbage, Egg, Green Onion, Kamaboko and Sesame Seed
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Ingredients
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For Chicken Katsu
For Ramen Soup
Method
Preparing Chicken Katsu
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Bread the Chicken
Dredge each chicken breast in all-purpose flour, dip into beaten eggs, and then coat with panko breadcrumbs until fully covered.
- 3
Fry the Chicken
In a deep skillet, heat vegetable oil over medium heat. Once hot, carefully place the breaded chicken breasts in the oil and fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and let drain on paper towels, then slice into strips.
Making the Ramen Soup
- 4
Prepare the Broth
In a large pot, combine chicken broth, soy sauce, miso paste, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat for about 10 minutes.
- 5
Cook the Noodles
In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.
- 6
Assemble the Ramen
Add the cooked ramen noodles to the broth and stir gently. Allow to heat through for 2-3 minutes.
- 7
Serve the Ramen
Ladle the ramen soup into bowls. Top with shredded cabbage, sliced green onions, kamaboko, and halved soft boiled eggs. Finally, garnish with sesame seeds.
- 8
Add Chicken Katsu
Place a portion of the sliced chicken katsu on top of the ramen before serving.
