Sesame Peanut Chicken Katsu Ramen

Name: Sesame Peanut Chicken Katsu Ramen
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 strips thick-cut bacon, chopped; 2 shallots, chopped; 2 teaspoons Chinese 5 spice ((optional)); 2 -3 tablespoons chili paste ((I use Gochujang)); 2 tablespoons Thai red curry paste; 8 cups broth; 1 can coconut milk; 1/4 cup tamari or soy sauce; 1/4 cup creamy peanut butter; 1 tablespoon pickled sushi-style ginger, chopped; 4 squares ramen noodles; 1 tablespoon toasted sesame oil; 1/3 cup pickled sushi-style ginger; 1 jalapeño, thinly sliced; soft or hard boiled eggs, for serving; toasted nori sheets, sesame seeds, and scallions, for serving; 6 chicken cutlets or tenders; 1 cup Panko; 3 tablespoons sesame seeds; 2 tablespoons olive oil or butter

Each bowl is filled with noodles and crispy sesame Katsu chicken. Then topped with our favorite toppings!

⏱️ 40 menit 🔪 Persiapan: 20 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Half Baked Harvest

Bahan-bahan

6 porsi

2 strips thick-cut bacon, chopped
2 shallots, chopped
2 teaspoons Chinese 5 spice ((optional))
2 -3 tablespoons chili paste ((I use Gochujang))
2 tablespoons Thai red curry paste
8 cups broth
1 can coconut milk
1/4 cup tamari or soy sauce
1/4 cup creamy peanut butter
1 tablespoon pickled sushi-style ginger, chopped
4 squares ramen noodles
1 tablespoon toasted sesame oil
1/3 cup pickled sushi-style ginger
1 jalapeño, thinly sliced
soft or hard boiled eggs, for serving
toasted nori sheets, sesame seeds, and scallions, for serving
6 chicken cutlets or tenders
1 cup Panko
3 tablespoons sesame seeds
2 tablespoons olive oil or butter

Langkah-langkah

1. In a large Dutch oven set over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the shallots, Chinese 5 spice, if using, chili paste, and Thai red curry paste. Cook for 2 minutes, until fragrant. Pour in the broth, coconut milk, and tamari. Whisk in the peanut butter. Add the ginger. Reduce the heat to low and simmer for 10 minutes.2. Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere. Place the chicken on a plate.3. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.4. To finish the soup, stir in the noodles and toasted sesame oil. Let sit for 5 minutes or until the noodles are soft.5. Mix the pickled ginger, 1 tablespoon ginger juice, and the jalapeños together.6. Divide the noodles between bowls and ladle the soup over. Add the chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.