Creating Katsu-esque Ramen in Your Kitchen
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Noodles in the style of katsu are a fusion of broth (typically chicken or pork-based), vegetables, and ramen noodles. This dish is rich in nutrients, bursting with flavors, and also considered healthy. Katsu-style ramen noodles originate from Japanese cuisine and have gained popularity in the region.
The katsu-style ramen noodle recipe is a traditional Japanese preparation that features a bowl of broth made from chicken and pork, topped with noodles. Adding Dashi further enhances the broth’s flavor. In case you don’t have Dashi, chicken stock powder or mushroom soup stock can be used as substitutes.
To prepare katsu-esque ramen noodles, simmer chicken and pork in a pot over low heat for 6 hours. Subsequently, mix grape juice, green onions, sugar, ginger, garlic, black peppercorns, water, lemon juice, and soy sauce in a pot. Cook for 5 hours. Transfer this sauce to a bowl. Add cooked ramen and boiled eggs. Top with pork slices and chicken. Garnish with green onions.
This is just an overview of the recipe. Discover the detailed recipe below. Our blog also features other main course recipes worth exploring.
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What Can Be Found Here
Katsu-esque Ramen Recipe
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Broth Preparation
- In a stockpot, place chicken and pork portions. Cover with water and bring to a boil. Once boiled, allow to cool and remove the bones.
- Clean the pot, then return the bones and broth.
- Boil the water over high heat. Once boiling, reduce the heat and let it simmer for 6-12 hours.
- Inspect the broth after 10-15 minutes of simmering.
- In the final 30 minutes, place the lard in a strainer or similar container and immerse it in the broth. Cover and let it cook for a few minutes, then drain.
Regarding Pork Belly
- In a pot, bring water to a boil and add the pork belly. Boil it over high heat and skim off any scum.
- Using the same pot, combine grape juice, spring onions, sugar, ginger, garlic, black peppercorns, water, lemon juice, and soy sauce. Bring to a boil, then transfer to the oven and let it cook for 5 hours.
- Give the pot a stir after a couple of hours to ensure even cooking. Make sure the mixture is smooth and freely moving.
- Once cooked through, allow it to cool. Refrigerate the pork to enhance flavor absorption.
- Prior to assembling the ramen, slice the pork and add it to the boiled chashu soup.
For Eggs
- Cook the eggs in a saucepan and peel them.
- Place the eggs in the chashu sauce once cooled and let them sit in the sauce in the refrigerator for 12 hours.
- When serving, add the eggs to the soup and enjoy.
Putting it Together
- Now, bring the broth to a boil and add the chashu sauce and eggs.
- Include pork fat and garnish with spring onions.
- Heat the soup and add the cooked ramen noodles. Top with chicken and pork slices.
