Shrimp Katsu Shoyu Ramen Recipe

Clean and prep the shrimp

Peel and devein 5 large shrimp, leaving the tails on. Rinse under cold water and pat dry with a paper towel.

Bread the shrimp

Set up a breading station with three bowls: one with flour, one with a beaten egg, and one with panko breadcrumbs. Dredge each shrimp in flour, then dip in egg, and finally coat with panko breadcrumbs. Place on a plate.

Fry the shrimp

Heat about 1 inch of oil in a frying pan to 350°F (175°C). Fry the breaded shrimp for 2-3 minutes per side until golden and crispy. Drain on paper towels and set aside.

Make the shoyu base

In a pot, combine 4 cups of chicken or vegetable broth, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of sesame oil. Bring to a simmer over medium heat.

Add aromatics

Add 1 smashed garlic clove, a 1-inch piece of ginger sliced, and 1 chopped green onion. Let it simmer for 10 minutes, then strain out the solids to leave a clear broth.

Boil the ramen noodles

Cook 2 servings of fresh or dried ramen noodles according to the package instructions. Drain and set aside.

Blanch the bok choy

Bring a small pot of water to a boil and blanch 1-2 heads of baby bok choy (halved lengthwise) for about 1-2 minutes until tender-crisp. Drain and set aside.

Divide the cooked ramen noodles between two bowls. Pour the hot shoyu broth over the noodles. Top each bowl with blanched bok choy and 2-3 pieces of fried shrimp. Optional: garnish with sliced green onions, nori, or a soft-boiled egg.