Chicken Katsu Shoyu Ramen Recipe

Preparation Steps

1. 1

   Prepare Chicken Katsu

   1. Season chicken thighs with salt and pepper. Dredge each piece in flour, dip in beaten egg, then coat with panko breadcrumbs. Heat vegetable oil in a skillet over medium heat and fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and let drain on paper towels.

2. 2

   Cook Ramen Noodles

   2. In a separate pot, bring chicken broth to a boil. Add ramen noodles and cook according to package instructions until tender. Drain and set aside.

3. 3

   Prepare Broth

   3. In the same pot, add soy sauce and mirin to the chicken broth. Stir to combine and let simmer for a few minutes.

4. 4

   Blanch Bok Choy

   4. In a small pot, bring water to a boil. Blanch the bok choy for 2-3 minutes, then drain and set aside.

5. 5

   Assemble Ramen Bowls

   5. In each bowl, place a portion of ramen noodles, pour the hot broth over the noodles, add the blanched bok choy, and top with sliced chicken katsu. Garnish with sliced scallions and sesame seeds.