Chicken Katsu Curry Ramen 🍜 Ingredients * 2 boneless skinless chicken breasts butterflied * 1 tsp kosher salt * ½ tsp white pepper * ½ cup (60 g) all-purpose flour * 2 large eggs * 1½ cups (45 g) panko breadcrumbs * Neutral oil, for frying * 2 tbsp neutral oil * 2 tsp fresh ginger, finely grated * 2 cloves garlic, finely grated * 2 tbsp gochujang * 4 Japanese curry roux cubes (about 120 g total) * 6 cups (1.4 L) chicken broth * 2 cups (480 ml) coconut milk * 1 tbsp soy sauce * 1 tbsp fish sauce * 2 tsp sugar * 4 portions ramen noodles (about 18 oz / 500 g total) * 1 cup shiitake mushrooms, sliced * 1 tbsp soy sauce (for mushrooms) * 1 tsp neutral oil * 1 bunch Chinese broccoli (gai lan), trimmed * 4 large eggs, jammy  Steps 1. Season chicken with salt and white pepper. Dredge in flour, dip in beaten eggs, then coat thoroughly in panko. Fry in 350°F (175°C) oil until deeply golden and cooked through, 4–5 minutes per side. Rest, then slice. 2. Heat 2 tbsp oil in a pot over medium. Sauté ginger and garlic until fragrant, about 30 seconds. Stir in gochujang and cook until darkened slightly and aromatic. 3. Add curry roux cubes, then pour in chicken broth and coconut milk. Simmer gently, whisking until smooth. Season with soy sauce, fish sauce, and sugar. Adjust salt and sugar to taste. 4. Add ramen noodles directly to the broth and cook until just tender. 5. In a pan, sauté shiitake mushrooms with oil until golden, then splash with soy sauce. Blanch Chinese broccoli in salted water until tender-crisp. 6. Soft-boil eggs for 6½ minutes, chill, peel, and halve. 7. Ladle noodles and broth into bowls. Top with sliced chicken katsu, soy shiitakes, Chinese broccoli, and jammy egg. #katsu #ramen - @owen.han