• Pretty Plate by Michelle

Made with 10% Noodles and 90% Love: Coconut Katsu Chicken Ramen Bowls

Imagine that first slurp feeling...after being really hungry and really cold at the same time. There is nothing like it! These coconut katsu chicken ramen bowls will be the your saving grace this winter season. They are filled with warm flavorful broth, crispy golden chicken, vibrant fresh vegetables and a delectable red chili sauce. There are a lot of moving parts to this bowl. But, I can assure you that it is so easy and 100% worth it!



When you combine great flavors and textures, your food becomes an orchestra and that is exactly what this ramen bowl is. It is an orchestra of wonderful amazing Asian flavors from the broth, to the sauce, to the vegetables, to the protein and even the garnishes. They all come together in one bowl and give you the cold weather comfort foods of your dreams.


If you are craving ramen and you have a store bought package in your hand right now. I urge you to put it down and continue reading this! You will not be disappointed. Coming from someone who lived off store bought ramen packages growing up all the way into my college years, I know that this recipe will be 100x more satisfying than that little package. However, I do get it why those packages are so great. Back in the day for me, they were life savers! They were always the easiest and cheapest way to cure my ramen craving, plus they got me fed and full within a matter of minutes.


But, over the years I started realizing that those were not the healthiest for you. Now that I am more experienced within the food industry, I wanted to recreate a unique flavorful broth with all of my favorite ramen toppings right in my own home so I could easily whip this up at anytime. This ramen is made with budget friendly off the shelf pantry items and fresh produce and protein. The best part about this is that you can create and customize your bowl exactly how you would like!



Now, let’s chat about the little moving parts aka the toppings or fixins that are outside of the main items: the broth, the chicken and the red chili sauce. These little moving parts are all so easy to execute, I promise you can do it! But, I would like to be upfront and have you know that this will be no 10 minute ramen meal. So, the list below will show you the main things that need cooking and how to easily cook each one in 8 minutes or less!


FIXINS LIST: All items are optional. But, these are my favorite items and items that I believe complete a classic ramen bowl

  • The Ramen Noodles Themselves - I actually did use store bouget ramen noodle packages. But, I took out the noodles and discarded the seasonings and anything else in the package. My favorite brand is: Shin Ramyun. Boil for 11 minutes or until al dente and drain. DONE! I like to do this one last so I can have fresh hot and ready noodles.

  • Buttered Corn - 4 corn on the cobs: Boil for 7-8 minutes. Let cool and cut corn off the husks. Then, mix with 3 TBSP butter. DONE! Set aside.

  • 1-2 Green Onion Stalks - thinly sliced at an angle. DONE! Set aside.

  • Furikake Seasoning from Trader Joe’s OR seaweed sheets sliced and sesame seeds - keep in the jars or place in a bowl. DONE! Set aside.

  • 1 Egg per person - Boil for 7 minutes fully submerged under the water. Remove from heat immediately. Let cool. Peel the shell off and cut in half. DONE! Set aside.

  • Clamshell Mushrooms - Sautéed them in sesame oil for 5-6 minutes until tender and slightly wilted. DONE! Set aside.

  • Katsu chicken (recipe to follow below)

Assembling Your Bowl: It is completely up to you! That is the fun part. Ramen nights are one of my favorite nights because I can mix and match toppings, plus I can add as much or as little as I want to my bowl. So, the same will go for you! to assemble my bowl, I start by putting in my noodles in my bowl. So, here add as much or as little as you’d like. Next, add your broth. I like to add the broth and fill my bowl so the noddles are halfway submerged, not fully. Next, I add my corn, then green onions, followed by mushrooms, your egg and last, your sliced chicken. Once I begin eating, I can always go back and add a little more of this or a little more of that to amp it up.



Chicken Katsu: What is Chicken Katsu? Chicken Katsu is a panko breaded fried thin chicken breast. It boneless, skinless chicken breast that is thinly sliced and then, hammered even thinner with a meat hammer. So, the chicken breast is about 1/4” thick.


With that being said, I purchase regular chicken breasts, those tend to be very thick. So, I slice each one in half and then I lay down some parchment paper over my cutting board and place my chicken on top. Then, I lay another piece of parchment paper on top of the chicken and I hammer them even thinner. After they reach the desired thinness, you then coat them.


One thing I did want to note is that I do not season the chicken breasts themselves in this recipe, I actually add that flavor to the flour. So, I add 1/4 TSP black pepper and 1/4 TSP salt to the flour and I mix.



Did you make this? If so, tag @prettyplatebymichelle or #prettyplatebymichelle on instagram! I would love to see how you made your bowls and reshare!


Serves 6, INGREDIENTS: For the Red Chili Sauce

1/3 Cup sriracha

1/4 Cup sweet red chili sauce

1 TBSP brown sugar

1 TSP red pepper flakes

DIRECTIONS:

  1. Place all ingredients in a bowl and whisk.

  2. When smooth and fully mixed transfer to your serving vessel of choice and place at room temperature until ready to serve.

  3. ENJOY!

Serves 6, INGREDIENTS: For the Coconut Chicken Ramen Broth

10 Cups chicken stock

1 Can coconut milk

4 TBSP coconut aminos

2 TBSP mirin (sweet cooking rice seasoning)

1 TSP pink Himalayan salt

1/4 TSP garlic powder

1/2 TBSP low sodium soy sauce

DIRECTIONS:

  1. Add chicken stock, coconut milk, coconut aminos, mirin, salt, garlic powder, and soy sauce to your pot and place the heat on high. Bring it to a boil.

  2. Once boiling, bring the heat down to a medium low and simmer. Place the lid on top and simmer for 35-40 minutes. Stir every so often within the 35-40 minutes.

  3. When done remove from heat and serve immediately with ramen noodles and all of the toppings.

  4. ENJOY!

Serves 6, INGREDIENTS: For the Katsu Chicken

3 Chicken breasts, cut in half and hammered thin

1 and 1/2 Cup flour

2 Cups panko break crumbs

2 Eggs, whisked

1/4 TSP black pepper

1/4 TSP salt

Vegetable oil or grapeseed oil

DIRECTIONS:

  1. If your chicken breasts are thick, slice in half so they are thin.

  2. Place a sheet of parchment paper on top of your cutting board (or you can simply just use your cutting board as is) and then, place your chicken on top of the parchment paper or cutting board and then another piece of parchment paper on top of the chicken. Hammer until chicken breasts become thinner about 1/4” thick. When done discard parchment paper and place thin chicken breasts on a plate. Set aside.

  3. In a bowl place your flour, salt and pepper. Mix well, then transfer to a plate. Set aside.

  4. Place panko bread crumbs on another plate. Set aide.

  5. Whisk 2 eggs in a bowl, then transfer to another plate, set aside.

  6. Begin by coating your chicken breasts in the flour mixture and shake off any excess, next drench it in your whisked eggs and then the panko bread crumbs. Make sure all sides and every inch is coated and covered. Place on a plate. Continue this process until all chicken breasts have been coated.

  7. In a pan, fill about 1/4 of the way up with vegetable or grapeseed oil. Heat on high for about 5 minutes. Once heated, bring your heat down to medium and add 1-3 breasts at a time (depending on the side of your pan). Cook about 4 minutes then, flip and cook another 4 minutes (so 4 minutes per side).

  8. When done, place on a paper towel lined plate.

  9. Slice each breast and serve immediately.

  10. ENJOY!

FIXINS LIST (this is also noted above in the blog post): All items are optional. But, these are my favorite items and items that I believe complete a classic ramen bowl

  • The Ramen Noodles Themselves - I actually did use store bouget ramen noodle packages. But, I took out the noodles and discarded the seasonings and anything else in the package. My favorite brand is: Shin Ramyun.

  • Buttered Corn - 4 corn on the cobs: Boil for 7-8 minutes. Let cool and cut corn off the husks. Then, mix with 3 TBSP butter. DONE! Set aside.

  • 1-2 Green Onion Stalks - thinly sliced at an angle. DONE! Set aside.

  • Furikake Seasoning from Trader Joe’s OR seaweed sheets sliced and sesame seeds - keep in the jars or place in a bowl. DONE! Set aside.

  • 1 Egg per person - Boil for 7 minutes fully submerged under the water. Remove from heat immediately. Let cool. Peel the shell off and cut in half. DONE! Set aside.

  • Clamshell Mushrooms - Sautéed them in sesame oil for 5-6 minutes until tender and slightly wilted. DONE! Set aside.

  • Katsu chicken (recipe above)

PRETTY PLATE KITCHEN ITEMS USED:

  1. Cuisinart Pot with Lid

  2. Set of 5 Colored Chopsticks

  3. White Ramen Soup Spoons

  4. Wood Board

  5. Mini Glass Sauce Jar

  6. White Mini Square Seasonings Bowl

  7. Calphalon Knife Set

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