Chicken-katsu Ramen Recipe

Make marinade

Combine 1/4 cup soy sauce, 1/4 cup mirin and 1/4 cup water in a shallow container. Stir and set aside to cool.

Cook soft-boiled eggs

Bring a saucepan of water to a rolling boil. Lower 2 large eggs using a slotted spoon and boil for 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath for 5 minutes to stop cooking.

Peel and marinate

Gently peel cooled eggs and place them in the prepared marinade, ensuring they are submerged (use a small lid or weigh down). Marinate at least 1 hour, ideally 4–12 hours in the refrigerator. Remove eggs from marinade when ready to serve and slice in half.

Build broth

In a medium pot, combine 6 cups chicken stock, 3 tbsp low-sodium soy sauce, 1 tbsp mirin and 1 tbsp sake. Add smashed 1-inch piece of ginger, 3 smashed garlic cloves, white parts of 2 scallions, 3 dried shiitake mushrooms (if using), and 1 tsp sugar.

Simmer

Bring mixture to a gentle simmer over medium-high heat. Reduce heat to low and simmer gently, partially covered, for 20 minutes to let flavors meld. Skim any foam or impurities from the surface.

Finish and strain

Remove from heat. Strain broth through a fine-mesh sieve into a clean pot or bowl, pressing solids to extract flavor. Stir in 1/2 tsp toasted sesame oil and keep broth hot over low heat until assembly.

Prepare chicken

If thighs are large, trim and butterfly or gently pound to 1/3-inch thickness between plastic wrap to make even pieces. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.

Set up breading station

Place 1 cup flour in a shallow dish. In a second bowl whisk 2 eggs with 2 tbsp milk. Place 1 1/2 cups panko breadcrumbs in a third shallow dish.

Bread chicken

Dredge each piece of chicken in flour, shaking off excess. Dip into egg wash, letting excess drip, then press into panko to fully coat. For extra-crispy katsu, double-coat by repeating egg and panko once more.

Fry chicken

Heat about 1 cup neutral oil in a heavy skillet over medium-high until temperature reaches 350°F (175°C) or a pinch of panko sizzles immediately. Fry chicken in batches 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature; avoid overcrowding.

Drain and finish

Transfer cooked katsu to a wire rack set over a sheet pan or paper towels to drain. Let rest 3–5 minutes. If desired, brush lightly with 1 tsp sesame oil for flavor. Slice into strips just before assembling bowls.

Cook noodles

Bring a separate pot of water to a rolling boil. Cook 8 oz fresh or dried ramen noodles according to package directions until just tender (typically 2–4 minutes for fresh, 4–5 for dried). Drain and briefly rinse under hot water to remove excess starch, then divide between two bowls.

Wilt greens

Briefly blanch 2 cups baby spinach or bok choy in the same boiling water for 20–30 seconds until bright and just wilted. Remove and place into the bowls on top of noodles.

Assemble bowls

Ladle hot strained broth over noodles (about 2.5–3 cups per bowl), covering the noodles and greens. Arrange sliced chicken katsu across each bowl. Halve the marinated soft-boiled eggs and place one half or whole egg per bowl. Add scallions, nori strips, pickled ginger or menma, and sprinkle with toasted sesame seeds and optional shichimi togarashi.

Serve

Serve immediately while broth is hot and katsu is still crisp. Provide chopsticks and a soup spoon. Leftover katsu will soften in broth—if you prefer it crisp, serve katsu alongside.