Oyster Katsu Ramen Recipe

Oyster Katsu Ramen Directions

1. 1

   Prepare the Oyster Katsu

   Rinse and pat dry the oysters. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each oyster in flour, dip in egg, then coat with panko. Heat vegetable oil in a pan over medium heat and fry oysters until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

2. 2

   Cook the Ramen Noodles

   In a separate pot, bring salted water to a boil. Add ramen noodles and cook according to package instructions. Drain and set aside.

3. 3

   Prepare the Broth

   In a large pot, heat chicken or vegetable broth over medium heat. Add soy sauce, mirin, and season with salt and pepper. Bring to a gentle simmer.

4. 4

   Add Bok Choy

   Add chopped bok choy to the simmering broth and cook for about 2-3 minutes until tender.

5. 5

   Assemble the Ramen Bowl

   Divide cooked ramen noodles among bowls. Ladle the broth and bok choy over the noodles. Top with fried oyster katsu and garnish with sliced scallions.