Skip to content
Menu
Creamy Coconut Ramen with Katsu Chicken
Plato principal

Creamy Coconut Ramen with Katsu Chicken

2 h 30 minPara 2Nutri-Score C€€
de @foodiedasha45 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • eggs (for the ramen eggs)Lácteos2 piezas
  • soy sauce (for the marinade)Despensa120 ml
  • mirinDespensa150 ml
  • garlic (grated)Frutas y verduras2 piezas
  • peanut butterDespensa45 g
  • soy sauce (for the peanut base)Despensa45 ml
  • rice vinegarDespensa15 ml
  • chili oil (plus more to taste)Despensa10 ml
  • olive oilDespensa15 ml
  • onion (chopped)Frutas y verduras0,5 piezas
  • carrot (chopped)Frutas y verduras0,5 piezas
  • chicken brothDespensa500 ml
  • coconut milkDespensa200 ml
  • chicken breast (small fillets, lightly pounded)Carne2 piezas
  • saltEspecias5 g
  • black pepperEspecias3 g
  • all-purpose flourDespensa40 g
  • egg (beaten, for breading)Lácteos1 pieza
  • panko breadcrumbsPanadería50 g
  • vegetable oil (for frying)Despensa300 ml
  • ramen noodles (fresh or semi-fresh portions)Cereales2 piezas
  • pak choi (small head, halved)Frutas y verduras1 pieza
  • nori sheets (cut or torn)Despensa3 piezas
  • fresh cilantro (for garnish)Frutas y verduras10 g

por ración

Nutrición

1125kcal

Carbohidratos
88 g
Proteínas
48 g
Grasas
65 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol
  • Olla
  • Batidora de vaso
  • Sartén
  • Pinzas de cocina
  • Escurridor

paso a paso

Preparación

  1. Marinate the ramen eggs

    • Boil the eggs to your preferred doneness, about 7 minutes for a runny yolk.
    • Transfer immediately to an ice bath, cool and peel.
    • Mix the soy sauce, mirin and grated garlic, then add the peeled eggs.
    • Refrigerate for at least 2 hours so they absorb the flavor.
    Paso 1

  2. Make the peanut base

    • Mix the peanut butter, soy sauce, rice vinegar and chili oil in a small bowl until smooth.
    • Set aside.
    Paso 2

  3. Cook the broth

    • Heat the olive oil in a pot over medium heat and sauté the onion and carrot for about 5 minutes until softened and lightly golden.
    • Pour in the chicken broth, bring to a boil and simmer for 10 minutes.
    • Remove from the heat and blend until completely smooth.
    • Return to low heat, stir in the coconut milk and peanut mixture and heat through without boiling.
    Paso 3

  4. Fry the katsu chicken

    • Pound the chicken breasts lightly and season with salt and black pepper.
    • Dredge in flour, dip into the beaten egg and coat with panko breadcrumbs.
    • Fry in hot oil over medium heat for 4–6 minutes per side until golden and cooked through.
    • Drain on paper towels and slice.
    Paso 4

  5. Blanch the pak choi and cook the noodles

    • Bring a pot of water to a boil and blanch the pak choi for 40 seconds, then drain well.
    • Cook the ramen noodles according to package instructions and drain.
    Paso 5

  6. Assemble the bowls

    • Divide the noodles between two bowls and ladle over the hot peanut coconut broth.
    • Top with sliced katsu chicken, pak choi, halved marinated eggs and nori sheets.
    • Garnish with fresh cilantro and drizzle with chili oil to taste. Serve immediately.
    Paso 6
Obtener Mezze