Creamy Coconut Ramen with Katsu Chicken
Creamy Coconut Ramen with Katsu Chicken
Ingredients
For the Ramen Eggs
- 4 eggs
- 240 ml soy sauce
- 300 ml mirin
- 4 cloves garlic, grated
For the Peanut Base
- 6 tablespoons peanut butter
- 6 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 4 teaspoons chili oil, or to taste
For the Broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1000 ml chicken broth
- 400 ml coconut milk
For the Katsu Chicken
- 4 small fillets chicken breast
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2/3 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- vegetable oil, for frying
For the Toppings
- 4 portions fresh or semi-fresh ramen noodles
- 2 small heads pak choi (bok choy), halved
- 4-8 sheets nori sheets, cut or torn
- fresh cilantro, for garnish
- chili oil, to taste
Instructions
- 1
Bring a pot of water to a boil and cook the eggs to your preferred doneness (for a runny yolk, boil for 7 minutes). Immediately transfer the cooked eggs to an ice bath to cool. Once cooled, peel the eggs. In a separate bowl, mix the soy sauce, mirin, and grated garlic. Add the peeled eggs to this marinade and refrigerate for at least 2 hours. It is ideal to start this step 1.5 hours before you plan to cook the ramen, allowing the eggs sufficient time to absorb the flavor.
⏱️ 15 min
- 2
In a small bowl, combine the peanut butter, soy sauce, rice vinegar, and chili oil. Mix these ingredients until the mixture is smooth, then set aside.
⏱️ 5 min
- 3
Heat the olive oil in a pot over medium heat. Add the chopped onion and carrot and sauté for about 5 minutes, until they are softened and lightly golden. Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Remove the pot from the heat and use an immersion blender to blend the soup until it is completely smooth. Return the blended soup to low heat. Stir in the coconut milk and the previously prepared peanut mixture. Gently heat the broth through, ensuring it does not boil.
⏱️ 25 min
- 4
Set up a breading station with three shallow plates: one containing the all-purpose flour, another with the beaten eggs, and the third with the panko breadcrumbs. Season each chicken breast fillet with salt and black pepper. Dredge each seasoned chicken fillet first in the flour, then dip it into the beaten egg, and finally coat it thoroughly with the panko breadcrumbs. Heat vegetable oil for frying in a pan. Place the breaded chicken fillets into the hot oil and fry until they are golden brown and cooked through on both sides. Once cooked, remove the chicken from the pan and slice it into strips.
⏱️ 25 min
- 5
Cook the ramen noodles according to their package instructions. Blanch the halved pak choi. Place the cooked ramen noodles into serving bowls. Pour the warm creamy coconut broth over the noodles. Arrange the sliced katsu chicken on top of the noodles and broth. Add the blanched pak choi and the halved ramen eggs to the bowl. Garnish with the cut or torn nori sheets, fresh cilantro, and additional chili oil to taste.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Coconut Ramen with Katsu Chicken
For the Ramen Eggs
- 4 eggs
- 240 ml soy sauce
- 300 ml mirin
- 4 cloves garlic, grated
For the Peanut Base
- 6 tablespoons peanut butter
- 6 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 4 teaspoons chili oil, or to taste
For the Broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1000 ml chicken broth
- 400 ml coconut milk
For the Katsu Chicken
- 4 small fillets chicken breast
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2/3 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- vegetable oil, for frying
For the Toppings
- 4 portions fresh or semi-fresh ramen noodles
- 2 small heads pak choi (bok choy), halved
- 4-8 sheets nori sheets, cut or torn
- fresh cilantro, for garnish
- chili oil, to taste
Instructions
- 1
Bring a pot of water to a boil and cook the eggs to your preferred doneness (for a runny yolk, boil for 7 minutes). Immediately transfer the cooked eggs to an ice bath to cool. Once cooled, peel the eggs. In a separate bowl, mix the soy sauce, mirin, and grated garlic. Add the peeled eggs to this marinade and refrigerate for at least 2 hours. It is ideal to start this step 1.5 hours before you plan to cook the ramen, allowing the eggs sufficient time to absorb the flavor.
⏱️ 15 min - 2
In a small bowl, combine the peanut butter, soy sauce, rice vinegar, and chili oil. Mix these ingredients until the mixture is smooth, then set aside.
⏱️ 5 min - 3
Heat the olive oil in a pot over medium heat. Add the chopped onion and carrot and sauté for about 5 minutes, until they are softened and lightly golden. Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Remove the pot from the heat and use an immersion blender to blend the soup until it is completely smooth. Return the blended soup to low heat. Stir in the coconut milk and the previously prepared peanut mixture. Gently heat the broth through, ensuring it does not boil.
⏱️ 25 min - 4
Set up a breading station with three shallow plates: one containing the all-purpose flour, another with the beaten eggs, and the third with the panko breadcrumbs. Season each chicken breast fillet with salt and black pepper. Dredge each seasoned chicken fillet first in the flour, then dip it into the beaten egg, and finally coat it thoroughly with the panko breadcrumbs. Heat vegetable oil for frying in a pan. Place the breaded chicken fillets into the hot oil and fry until they are golden brown and cooked through on both sides. Once cooked, remove the chicken from the pan and slice it into strips.
⏱️ 25 min - 5
Cook the ramen noodles according to their package instructions. Blanch the halved pak choi. Place the cooked ramen noodles into serving bowls. Pour the warm creamy coconut broth over the noodles. Arrange the sliced katsu chicken on top of the noodles and broth. Add the blanched pak choi and the halved ramen eggs to the bowl. Garnish with the cut or torn nori sheets, fresh cilantro, and additional chili oil to taste.
⏱️ 10 min