Pasta & Noodles · Japanese
Chicken Katsu Ramen with Soft Eggs and Cucumber
Crunchy panko chicken cutlet is sliced over a bowl of ramen in rich soy and ginger broth. Jammy marinated eggs, sweet carrot coins and cool cucumber make it hearty yet fresh, with a sprinkle of sesame seeds and cilantro to finish.
Test kitchen note: Lay the katsu slices on top at the table, not in the broth; you keep the crunch for several minutes longer.
Method 7 steps
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Boil 2 eggs for 6 1/2 minutes, chill in ice water, peel and halve.
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Simmer the stock with soy sauce, mirin and ginger for 15 minutes. Add the carrot rounds for the last 5 minutes. Remove the ginger.
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Season the chicken with salt, dredge in flour, dip in the beaten egg and press into the sesame panko.
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Shallow fry the chicken in oil at 340F for 4 to 5 minutes per side until golden and cooked through. Rest on a rack, then slice.
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Cook the ramen noodles in boiling water according to the package and drain.
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Divide noodles between bowls and ladle over the hot broth and carrots.
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Arrange katsu slices, halved eggs and cucumber on top and finish with cilantro.
That is the whole pie. Enjoy every slice.
Pairs well with
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