In a bowl, season the shrimp with salt and pepper. Dredge each shrimp in flour, dip into the beaten egg, and coat with panko breadcrumbs. Set aside.

Prepare the Shrimp

Heat oil in a frying pan over medium heat. Fry the breaded shrimp until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Cook the Shrimp

In a pot, bring dashi stock to a simmer. Add shoyu and sesame oil. Adjust seasoning with salt and pepper.

Prepare the Broth

In another pot, cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Noodles

In the same pot of boiling water, blanch the bok choy for 1-2 minutes until tender but still vibrant. Drain and rinse under cold water.

Blanch the Bok Choy

In serving bowls, divide the cooked ramen noodles, pour the hot broth over the noodles, and top with blanched bok choy and crispy shrimp. Garnish with chopped green onions.

Assemble the Ramen

shrimp katsu shoyu ramen

Recipe information

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