Ingredients
- 1 Cup Vegetable Oil
- 5 Cloves Garlic, Minced
- 2 Shallots, Finely Chopped
- 1 Inch Fresh Ginger, Finely Grated
- 1 Teaspoon Chilli Oil + More For Serving
- 1/3 Cup White Miso Paste
- 8 Cups Chicken Stock
- 1 Tablespoon Squid Brand Fish Sauce
- 1 Cup Coconut Milk
- 1/4 Cup Light Soy Sauce
- 6 Eggs
- 300g Ramen Noodles
- 12 Baby Pak Choy Leaves
- 1 Tablespoon Toasted Sesame Oil
- 1 Yaki Nori Sheet, Chopped Into Thin Slices
- 1 Tablespoon Sesame Seeds
- 1/2 Cup Spring Onions, Chopped Finely
- 1/3 Cup Coriander, Chopped Roughly
- Sea Salt To Taste
- Kewpie Mayonnaise For Serving
- 2 Boneless Chicken Breasts, Sliced In Half Horizontally
- 1/3 Cup Kecap Manis
- 1 Cup Panko Bread Crumbs
- 1 Cup Flour
Method
- In a small bowl, coat the sliced chicken breasts in the Kecap Manis, cover and marinate in the refrigerator whilst preparing the ramen.
- In a large saucepan over medium-high heat add 1 tablespoon of vegetable oil, garlic, shallots, ginger and 1 teaspoon chilli oil and cook until fragrant, roughly 4 minutes. Add the miso paste and 1 cup of chicken broth and stir to combine, until the miso has dissolved. Add the remaining broth, fish sauce, coconut milk and soy sauce, stirring to combine. Reduce the heat and simmer for about 10 minutes, stirring occasionally.
- In the meantime, whisk 2 eggs in a shallow bowl. In another shallow bowl, add the flour, and in another shallow bowl, the Panko crumbs. Carefully cover each piece of chicken in flour, then the egg, and then the Panko crumbs, pressing them into the chicken.
- Prepare a pot of boiling water for the soft-boiled eggs.
- Heat the remaining vegetable oil in a large skillet pan on medium-high heat. Add the chicken and fry until golden brown, about 4 minutes each side. Place the chicken on a chopping board and season with sea salt. Slice into strips.
- Place the remaining 4 eggs gently into the prepared pot of boiling water, boil for 6 minutes. Once cooked, peel the shells off and slice in half.
- Meanwhile, add the ramen noodles, sesame oil and Pak Choy to the broth. Simmer until the noodles are cooked to your liking. To serve the dish, divide the ramen between 4 shallow bowls and sit the chicken Katsu on top. Top the chicken with Kewpie mayonnaise. Top each dish with a soft-boiled egg, Nori slices, spring onions, coriander, sesame seeds, and chilli oil to your taste. Serves 4. Enjoy!
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Squid Brand - Fish Sauce
