Japanese•comfort

Katsu Rāmen Supu (Chicken Katsu Ramen)

Imagine a meal that combines the best of two worlds: the satisfying crunch of a perfectly fried chicken katsu with the comforting warmth of a...

Ingredients

Quantities are shown as originally provided.

200 gram ramen or udon noodles
1.5 litres dashi stock or substitute with chicken broth and a small amount of kombu for extra umami
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon miso paste
1 large onion sliced
2 cloves garlic
1 thumb ginger
1 carrot julienned
1 cup mushrooms sliced, shiitake or enoki preferred
1 handful spinach or mizuna (Japanese greens), chopped
1 handful spring onions chopped
2 chicken breasts butterflied
1 cup flour
2 eggs beaten
1 cup panko bread crumbs
salt and pepper to taste
vegetable oil for frying
tonkatsu sauce for drizzling over the chicken katsu

1
Prepare the Noodle Soup:
2
Heat a little oil in a large pot. Add the onion, garlic, and ginger, sautéing until fragrant.
3
Add the dashi stock, soy sauce, and mirin. Bring to a boil, then reduce heat to simmer.
4
Stir in the miso paste until dissolved, being careful not to boil the soup after the miso is added to preserve its flavour.
5
Add the carrots, mushrooms, and spinach (or mizuna). Let it simmer for 5-7 minutes until the vegetables are tender.
6
Cook the ramen or udon noodles according to the package instructions, drain, and set aside.
7
Just before serving, soft-boil the eggs and slice them in half.
8
Cook the Chicken Katsu:
9
Season the chicken breasts with salt and pepper. Dredge each piece in flour, then dip in the beaten eggs, and coat with panko breadcrumbs.
10
Heat vegetable oil in a frying pan over medium-high heat. Fry the chicken katsu until golden and crispy on both sides, about 4-5 minutes per side. Drain on paper towels and slice into strips.
11
Drizzle with tonkatsu sauce for a rich, tangy flavour.
12
Assemble:
13
Divide the cooked ramen or udon noodles between bowls.
14
Ladle the hot broth and vegetables over the noodles.
15
Top each bowl with sliced chicken katsu.
16
Optionally add half a soft-boiled egg, sprinkle with toasted sesame seeds, nori strips, and spring onions. For a little extra heat drizzle some chilli oil or sprinkle shichimi togarashi.