Description

This Chicken Katsu Ramen recipe combines crispy, golden-fried chicken cutlets with a rich, savory miso and coconut milk broth loaded with tender ramen noodles, fresh spinach, and aromatic bacon, shallots, garlic, and ginger. Topped with traditional ramen garnishes like ramen eggs, fried onions, scallions, furikake, nori sheets, and spicy sauces, this hearty dish delivers a perfect balance of flavors and textures for an indulgent homemade ramen experience.

Ingredients

Scale

Chicken Katsu:

1 ¼ pounds chicken cutlets (4 pcs, from breast or thigh)
1 cup panko breadcrumbs
¼ cup sesame seeds
1 teaspoon salt
1 large egg
Fry oil (enough for 1 inch in skillet)

Ramen Broth and Toppings:

4 slices thick cut bacon
2 shallots, peeled and sliced thin
3–4 cloves garlic, minced
2 tablespoons fresh grated ginger
3 packets instant chicken ramen noodles
15 ounces unsweetened coconut milk
5 tablespoons white miso paste
10 cups water
2 cups fresh spinach leaves
Ramen eggs (soft boiled eggs, peeled)
Fried onions (for garnish)
Scallions, sliced (for garnish)
Furikake (Japanese seasoning, for garnish)
Nori sheets (seaweed, for garnish)
Sriracha (optional, for serving)
Gochujang sauce (optional, for serving)

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Instructions

Prepare Breading Mixture: Crack the egg into a shallow bowl and whisk well. In a second shallow bowl, combine panko breadcrumbs, sesame seeds, and salt, mixing thoroughly.
Coat Chicken Cutlets: Dip chicken cutlets into the beaten egg, coating all sides. Let rest in the egg mixture while preparing the breading bowl. Then, one at a time, dredge each cutlet in the breadcrumb mixture ensuring an even coat.
Heat Oil: Pour about 1 inch of frying oil into a large skillet and heat it over medium heat until hot but not smoking.
Fry Chicken Cutlets: Gently lower breaded cutlets into hot oil. Fry each side for 3 to 4 minutes or until golden brown and cooked through. Remove cutlets and place on a paper towel-lined plate to drain excess oil.
Prepare Ramen Broth Base: In a large 6-quart pot over medium heat, add sliced bacon. Cook bacon until fully browned and crispy, stirring occasionally.
Sauté Aromatics: Add sliced shallots, minced garlic, and grated ginger to the bacon. Stir and cook for 3 to 5 minutes until the shallots soften and the mixture is fragrant.
Add Broth Ingredients: Pour in the coconut milk, white miso paste, and 10 cups of water. Stir well to incorporate the miso paste evenly.
Season the Broth: Add the seasoning packets from the instant chicken ramen to the broth. Stir thoroughly until dissolved, then bring the mixture to a boil.
Cook Ramen Noodles: Once boiling, reduce heat to a simmer. Add the instant ramen noodles and cook for 2 to 3 minutes until noodles are tender and separated.
Add Fresh Spinach: Stir in fresh spinach leaves and cook until wilted, about 1 minute.
Slice Chicken Katsu: Transfer fried chicken cutlets to a cutting board. Slice each cutlet into thin strips suitable for topping ramen bowls.
Assemble and Serve: Ladle hot ramen broth and noodles into bowls. Arrange chicken katsu strips on top. Garnish with ramen eggs, fried onions, scallions, furikake, and nori sheets. Serve with sriracha and gochujang sauce on the side as desired.

Notes

Use chicken breast or thigh cutlets according to your preference; thighs offer more juiciness.
Ensure the oil is hot enough before frying to achieve a crispy crust and avoid sogginess.
White miso paste adds a mild, savory umami flavor; you can adjust quantity to taste.
Optional garnishes like sriracha and gochujang add a spicy kick—add gradually to suit your spice tolerance.
For ramen eggs, soft boil eggs for about 6-7 minutes, then peel and marinate if desired prior to serving.
Leftover broth can be refrigerated for up to 2 days and reheated gently before serving.