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Creamy Coconut Ramen with Katsu Chicken
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Creamy Coconut Ramen with Katsu Chicken

2 godz. 30 minPorcje: 2Nutri-Score C€€
od @foodiedasha45 importówugotowano 0 razy
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Składniki

2 osoby
  • eggs (for the ramen eggs)Nabiał2 kawałki
  • soy sauce (for the marinade)Spiżarnia120 ml
  • mirinSpiżarnia150 ml
  • garlic (grated)Warzywa i owoce2 kawałki
  • peanut butterSpiżarnia45 g
  • soy sauce (for the peanut base)Spiżarnia45 ml
  • rice vinegarSpiżarnia15 ml
  • chili oil (plus more to taste)Spiżarnia10 ml
  • olive oilSpiżarnia15 ml
  • onion (chopped)Warzywa i owoce0,5 kawałki
  • carrot (chopped)Warzywa i owoce0,5 kawałki
  • chicken brothSpiżarnia500 ml
  • coconut milkSpiżarnia200 ml
  • chicken breast (small fillets, lightly pounded)Mięso2 kawałki
  • saltPrzyprawy5 g
  • black pepperPrzyprawy3 g
  • all-purpose flourSpiżarnia40 g
  • egg (beaten, for breading)Nabiał1 kawałek
  • panko breadcrumbsPiekarnia50 g
  • vegetable oil (for frying)Spiżarnia300 ml
  • ramen noodles (fresh or semi-fresh portions)Produkty zbożowe2 kawałki
  • pak choi (small head, halved)Warzywa i owoce1 kawałek
  • nori sheets (cut or torn)Spiżarnia3 kawałki
  • fresh cilantro (for garnish)Warzywa i owoce10 g

na porcję

Wartości odżywcze

1125kcal

Węglowodany
88 g
Białko
48 g
Tłuszcz
65 g
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Przybory

  • Rondel
  • Miska
  • Garnek
  • Blender kielichowy
  • Patelnia
  • Szczypce kuchenne
  • Durszlak

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6
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