Katsu Ramen
This delicious katsu ramen combines crispy breaded pork cutlets with flavorful ramen noodles in a rich broth.
Ingredients - Serves 2
- Nori seaweed - 2 sheets, shredded
- Soft-boiled eggs - 2
- Green onions - 2, sliced
- Mirin - 1 tablespoon
- Soy sauce - 2 tablespoons
- Chicken broth - 4 cups
- Ramen noodles - 2 packs
- Vegetable oil - 1/4 cup
- Salt and pepper - To taste
- Flour - 1/2 cup
- Egg - 2, beaten
- Panko breadcrumbs - 1 cup
- Pork loin - 2 pieces, boneless
Let's Get Started
- Preheat the oven to 400°F.
- Season the pork loin with salt and pepper.
- Dip each piece of pork into the flour, then the beaten egg, and finally the panko breadcrumbs, pressing firmly to adhere.
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the breaded pork cutlets until golden brown and crispy, about 3-4 minutes per side.
- Transfer the pork cutlets to a baking sheet and bake in the preheated oven for 10 minutes, or until cooked through.
- Meanwhile, cook the ramen noodles according to package instructions.
- In a separate pot, bring the chicken broth to a boil.
- Stir in the soy sauce and mirin.
- Divide the cooked ramen noodles between two bowls.
- Pour the hot broth over the noodles.
- Slice the cooked pork cutlets into strips and place on top of the noodles.
- Garnish with sliced green onions, shredded nori seaweed, and soft-boiled eggs.
- Serve hot and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 600
- Fat: 25g
- Carbs: 60g
- Protein: 35g
- Sodium: 1200mg
- Sugar: 5g