Katsu Curry Ramen
Katsu Curry Ramen
Ingredients
For the Chicken Katsu
- 1 chicken breast
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- to taste salt
- to taste black pepper
- 2 tablespoons all-purpose flour
- 1 egg, whisked
- 1/2 cup panko breadcrumbs
- as needed oil, for frying
For the Curry Ramen
- 1 packet Shin Spicy Ramen, (includes noodles and seasoning)
- 1 piece Japanese curry block
- 1/2 onion, sliced
- 1/2 carrot, sliced
- 2 cloves garlic, minced
- 1 3/4 cups water
- 1/2 packet ramen seasoning, (from Shin Spicy Ramen)
- 1 teaspoon soy sauce
For Garnish
- as needed spring onion, chopped
- as needed sesame seeds
Instructions
- 1
Place the chicken breast on a cutting board. Season both sides of the chicken breast with 1 teaspoon paprika, 1/2 teaspoon garlic powder, salt to taste, and black pepper to taste. Rub the seasonings into the chicken.
⏱️ 3 min
- 2
Set up a dredging station with three separate plates or bowls: one with 2 tablespoons all-purpose flour, one with 1 whisked egg, and one with 1/2 cup panko breadcrumbs.
⏱️ 2 min
- 3
Coat the seasoned chicken breast thoroughly in the flour, then dip it into the whisked egg, ensuring it's fully covered, and finally coat it generously with the panko breadcrumbs.
⏱️ 3 min
- 4
Heat oil for frying in a pan over medium-high heat. Shallow-fry the breaded chicken breast until it is golden brown on both sides and cooked through (internal temperature of 165°F). This typically takes about 4-6 minutes per side, depending on thickness.
⏱️ 12 min
- 5
Remove the cooked chicken katsu from the pan and place it on a wire rack to drain any excess oil. Slice the chicken katsu into strips and set aside.
⏱️ 3 min
- 6
Heat a small amount of oil in a pot over medium heat. Add 1/2 sliced onion and 1/2 sliced carrot to the pot and sauté for 2–3 minutes until slightly softened.
⏱️ 3 min
- 7
Add 2 cloves of minced garlic and cook for an additional 30 seconds, stirring continuously until fragrant.
⏱️ 1 min
- 8
Open the Shin Spicy Ramen packet and add approximately 1/2 packet of the ramen seasoning (powdered soup base) to the pot. Sauté for a few seconds, stirring well to combine with the vegetables.
⏱️ 1 min
- 9
Pour 1 3/4 cups of water into the pot. Add 1 piece of Japanese curry block to the simmering liquid. Stir continuously until the curry block has completely dissolved, forming a smooth curry broth.
⏱️ 3 min
- 10
Add 1 teaspoon of soy sauce to the broth and stir. Add the Shin Ramen noodles (from the packet) to the pot.
⏱️ 1 min
- 11
Simmer the ramen until the noodles are cooked through to your desired tenderness, typically 3-4 minutes, stirring occasionally.
⏱️ 4 min
- 12
Pour the cooked curry ramen into a serving bowl. Arrange the sliced chicken katsu on top of the ramen. Garnish with chopped spring onion and a sprinkle of sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Katsu Curry Ramen
For the Chicken Katsu
- 1 chicken breast
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- to taste salt
- to taste black pepper
- 2 tablespoons all-purpose flour
- 1 egg, whisked
- 1/2 cup panko breadcrumbs
- as needed oil, for frying
For the Curry Ramen
- 1 packet Shin Spicy Ramen, (includes noodles and seasoning)
- 1 piece Japanese curry block
- 1/2 onion, sliced
- 1/2 carrot, sliced
- 2 cloves garlic, minced
- 1 3/4 cups water
- 1/2 packet ramen seasoning, (from Shin Spicy Ramen)
- 1 teaspoon soy sauce
For Garnish
- as needed spring onion, chopped
- as needed sesame seeds
Instructions
- 1
Place the chicken breast on a cutting board. Season both sides of the chicken breast with 1 teaspoon paprika, 1/2 teaspoon garlic powder, salt to taste, and black pepper to taste. Rub the seasonings into the chicken.
⏱️ 3 min - 2
Set up a dredging station with three separate plates or bowls: one with 2 tablespoons all-purpose flour, one with 1 whisked egg, and one with 1/2 cup panko breadcrumbs.
⏱️ 2 min - 3
Coat the seasoned chicken breast thoroughly in the flour, then dip it into the whisked egg, ensuring it's fully covered, and finally coat it generously with the panko breadcrumbs.
⏱️ 3 min - 4
Heat oil for frying in a pan over medium-high heat. Shallow-fry the breaded chicken breast until it is golden brown on both sides and cooked through (internal temperature of 165°F). This typically takes about 4-6 minutes per side, depending on thickness.
⏱️ 12 min - 5
Remove the cooked chicken katsu from the pan and place it on a wire rack to drain any excess oil. Slice the chicken katsu into strips and set aside.
⏱️ 3 min - 6
Heat a small amount of oil in a pot over medium heat. Add 1/2 sliced onion and 1/2 sliced carrot to the pot and sauté for 2–3 minutes until slightly softened.
⏱️ 3 min - 7
Add 2 cloves of minced garlic and cook for an additional 30 seconds, stirring continuously until fragrant.
⏱️ 1 min - 8
Open the Shin Spicy Ramen packet and add approximately 1/2 packet of the ramen seasoning (powdered soup base) to the pot. Sauté for a few seconds, stirring well to combine with the vegetables.
⏱️ 1 min - 9
Pour 1 3/4 cups of water into the pot. Add 1 piece of Japanese curry block to the simmering liquid. Stir continuously until the curry block has completely dissolved, forming a smooth curry broth.
⏱️ 3 min - 10
Add 1 teaspoon of soy sauce to the broth and stir. Add the Shin Ramen noodles (from the packet) to the pot.
⏱️ 1 min - 11
Simmer the ramen until the noodles are cooked through to your desired tenderness, typically 3-4 minutes, stirring occasionally.
⏱️ 4 min - 12
Pour the cooked curry ramen into a serving bowl. Arrange the sliced chicken katsu on top of the ramen. Garnish with chopped spring onion and a sprinkle of sesame seeds. Serve immediately.
⏱️ 2 min