Creamy Coconut Ramen with Katsu Chicken
Equipment
Ingredients
Ramen Eggs
Eggs
2 piece
Soy sauce
120 ml
Mirin
150 ml
Garlic
2 clove
Peanut Base
Peanut butter
45 g
Soy sauce
45 ml
Rice vinegar
15 ml
Chili oil
10 ml
Broth
Olive oil
15 ml
Onion
0.5 piece
Carrot
0.5 piece
Chicken broth
500 ml
Coconut milk
200 ml
Katsu Chicken
Chicken breast
2 piece
Salt
5 g
Black pepper
2 g
All-purpose flour
40 g
Egg
1 piece
Panko breadcrumbs
60 g
Vegetable oil
200 ml
Toppings & Noodles
Ramen noodles
2 portion
Pak choi
1 head
Nori sheets
3 sheet
Fresh cilantro
10 g
Chili oil
5 ml
Instructions
Prepare ramen eggs
Bring a pot of water to a boil and cook eggs for 7 minutes for runny yolk. Transfer to ice bath, cool, and peel. Grate garlic and mix with soy sauce and mirin. Add peeled eggs to marinade and refrigerate for at least 2 hours.
Make peanut base
In a small bowl, mix peanut butter, soy sauce, rice vinegar, and chili oil until smooth. Set aside.
Prepare broth base
Heat olive oil in a pot over medium heat. Sauté chopped onion and carrot for 5 minutes until softened and golden. Add chicken broth, bring to boil, then simmer 10 minutes. Blend until smooth.
Finish broth
Return blended broth to low heat. Stir in coconut milk and peanut base. Gently heat through without boiling.
Prepare katsu chicken
Season chicken breasts with salt and pepper. Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs.
Fry katsu chicken
Heat vegetable oil in pan to 170°C. Fry breaded chicken for 4-5 minutes per side until golden and cooked through. Drain on paper towels.
Cook noodles and pak choi
Cook ramen noodles according to package instructions. Blanch pak choi halves for 1-2 minutes until tender.
Assemble ramen
Divide broth between bowls. Add cooked noodles, sliced katsu chicken, halved ramen eggs, pak choi, nori sheets, and cilantro. Drizzle with chili oil to taste.
Original recipe
Storage
Best eaten fresh. Eggs and chicken quality degrade after 2 days.
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