This Homemade Chicken Katsu Ramen is so good, you won’t believe you made it yourself! The broth is perfectly slurpable (can we make that a word…?), and the ingredients come together quickly and easily for a fun dinner at home.
what is Traditional Ramen?
Did you know that ramen is actually an adaptation of Chinese wheat noodles? The exact history of this delicious dish is unclear, but it originated sometime between the late 19th and 20th century. It originated in China, and made its way to Japan sometime around 1859.
Now, I know very well that this is not traditional, authentic ramen. I definitely took some shortcuts, like using store-bought broth as a base to make this recipe a bit more approachable. You could absolutely substitute the broth with homemade for more depth of flavor if you desire!
I didn’t include many of the traditional ramen toppings, such as dashi or nori, but you can find a lot of these at your local grocery store or Asian market and any toppings that you’d like. I’m definitely going to be making this Homemade Chicken Katsu Ramen recipe all the time and change it up by switching the toppings.
how to make ramen Broth
To keep this recipe easy and approachable, I used store-bought vegetable broth and coconut milk. I decided on the Hearty Vegetable broth from Trader Joe’s because I feel it has a lot of flavor compared to other store-bought broths that I’ve tried.
The coconut milk is a great addition because it adds a fattiness and creaminess that I love and expect in ramen.
To dress up the ramen broth a little bit, I added seasonings such as garlic and onion powder to impart more flavor. The coconut aminos is also a very important addition and gives the broth that typical soy flavor. If you don’t have coconut aminos, just substitute it with low-sodium soy sauce.
If you don’t want your ramen to have heat, I would suggest leaving the sriracha out. I however think it gives a great amount of spice and takes the broth up a notch!
I simply simmer all of the broth ingredients together on low and covered, stirring frequently!
how to make Chicken Katsu
My favorite part about this ramen is probably the chicken katsu. Chicken katsu is Japanese fried chicken, and it’s so good! It’s also so simple and easy to make. I personally prefer chicken katsu in my ramen rather than a fatty slice of pork because I think the breading gives it a great crunch and more texture to the bowl of ramen.
To make the chicken katsu, simply lay out a plate and add 1 cup panko bread crumbs. I like to season with the panko with a sprinkle of salt and pepper. Then, using a sharp knife, cut the chicken breast in half, so you’re left with two thin pieces. I use a meat mallet (you can also use a cup), to pound out the chicken until it is about ½ inch thick. This allows for it to cook really evenly and quickly.
In another bowl, whisk 1 egg. Dip the chicken breast pieces in the egg and then coat in the panko, shaking off excess before placing on another plate. When all chicken pieces are coated, heat a skillet over medium heat. When hot, add 1-2 tbsp of oil and allow to heat for another minute.
Fry the chicken cutlets on each side for about 3-4 minutes, until golden brown. You will probably need to do them in batches as to not overcrowd the pan.
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This Homemade Chicken Katsu Ramen recipe is so dang good and I know you’ll love it, too! It’s just absolutely perfect for a date-night in or making for a group. It’s really so easy because all of the components can be cooked and then added to the hot broth. Let me know in the comments or Instagram if you make this recipe!
P.S. if you’re looking for another recipe this soup season, check out my Classic Greek Lemon Chicken Soup!
Homemade Chicken Katsu Ramen
For the Broth:
- 4 cups vegetable or chicken broth
- 1 can full-fat coconut milk
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp salt more to taste
- 1/2 tsp black pepper
- 1 tbsp sriracha omit if you don't want any heat
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp fish sauce
For the Toppings:
- 2 chicken breasts
- 1 cup panko bread crumbs
- 5 eggs
- 8 oz. fresh shiitake mushrooms washed & dried
- 4 packets ramen noodles I find them in the Asian section of the grocery store
- Sesame seeds, green onion and lime for garnish
- In a large pot, combine all of the ingredients for the broth. Bring to a boil, turn temperature down to low and simmer for about 30 minutes, covered, while the rest of the ingredients are prepared. Be sure to really gently simmer so that you don't reduce the broth by too much.
- Bring a small pot of water to a boil. Turn the heat to medium (so that the boil is not too rapid) and add the eggs. Cook until soft-boiled, typically 6.5 minutes. If you live in altitude like I do, it will be closer to 8 minutes. Remove and set into an ice bath for at least 15 minutes.
- Using a sharp knife, slice the chicken breasts in half, creating two thin cutlets. Using a meat mallet (or a glass), pound the chicken cutlets until they are about 1/2 inch thick.
- Set up a dredging station by pouring the panko on a plate, seasoning with a pinch of salt and pepper, and whisking 1 egg in a small bowl.
- Dredge the chicken cutlets by dipping in the egg, then covering in panko, being sure to shake off any excess before placing on a plate.
- Heat a skillet over medium heat for a few minutes. Add 1-2 tbsp of oil and continue to heat.
- Add the chicken cutlets to the skillet, cooking for 3-4 minutes per side until golden brown on each side. Set aside on a plate. Rest for at least 10 minutes and then slice thinly in diagonal slices.
- In the same or different skillet heated to medium and with another drizzle of oil, add the shiitake mushrooms and sauté to brown. When almost done cooking, add 1 tbsp coconut aminos or low-sodium soy sauce to glaze. Set aside.
- Cook ramen noodles according to package.
- Assemble ramen by placing noodles in a bowl, spooning in the hot broth, and adding the toppings. Top with green onion, sesame seeds and lime for garnish.