Hoofdgerecht
Creamy Coconut Ramen with Katsu Chicken
2 u 30 minVoor 2Nutri-Score C€€
C
2 u 30 min
2 u 30 minCreamy Coconut Ramen with Katsu Chicken
wat u nodig heeft
Ingrediënten
eggs (for the ramen eggs)Zuivel2 stukken
soy sauce (for the marinade)Voorraadkast120 ml
mirinVoorraadkast150 ml
garlic (grated)Groente en fruit2 stukken- peanut butterVoorraadkast45 g
- soy sauce (for the peanut base)Voorraadkast45 ml
- rice vinegarVoorraadkast15 ml
- chili oil (plus more to taste)Voorraadkast10 ml
olive oilVoorraadkast15 ml
onion (chopped)Groente en fruit0,5 stukken
carrot (chopped)Groente en fruit0,5 stukken- chicken brothVoorraadkast500 ml
- coconut milkVoorraadkast200 ml
chicken breast (small fillets, lightly pounded)Vlees2 stukken
saltKruiden en specerijen5 g
black pepperKruiden en specerijen3 g- all-purpose flourVoorraadkast40 g
- egg (beaten, for breading)Zuivel1 stuk
- panko breadcrumbsBakkerij50 g
- vegetable oil (for frying)Voorraadkast300 ml
ramen noodles (fresh or semi-fresh portions)Granen2 stukken
pak choi (small head, halved)Groente en fruit1 stuk- nori sheets (cut or torn)Voorraadkast3 stukken
- fresh cilantro (for garnish)Groente en fruit10 g
per portie
Voedingswaarden
1.125kcal
- Koolhydraten
- 88 g
- Eiwitten
- 48 g
- Vetten
- 65 g
wat u gebruikt
Keukengerei
Steelpan
Mengkom
Soeppan
Blender
Koekenpan
Keukentang
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Make the peanut base
- Mix the peanut butter, soy sauce, rice vinegar and chili oil in a small bowl until smooth.
- Set aside.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.