Katsu Chicken Ramen
&
Spicy Ginger Mule
A note from us
During my sophomore year of high school, I spent a year in Japan as an exchange student. Katsu chicken quickly became one of my favorite comfort foods, and of course, ramen was always a staple. Here we've combined the two into one cozy bowl, crispy panko katsu served over rich, flavorful broth, for a dish that feels both nostalgic and deeply satisfying.
We're pairing it with our Spicy Ginger Mule, vodka, fresh lime, and homemade ginger syrup topped with ginger beer. The heat and brightness cut right through the richness of the coconut miso broth in the best way. Simple to make, and exactly what this bowl calls for.
Kevin & Kate
The Cocktail
Spicy Ginger Mule
The Menu
Katsu Chicken Ramen
Cook Along with Us
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Start the broth early, then mix up your Spicy Ginger Mule and sip while the kitchen fills with that first wave of warmth.
Follow this week's steps to create your own unique ramen using the leftover ingredients you have on hand — remake the broth, cook fresh noodles, and top with any remaining katsu chicken, eggs, and veggies. Every bowl is a little different and that's the best part.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
VEGETARIAN OPTION
Skip the chicken and bulk up your bowl with crispy tofu or extra vegetables. Use the same panko breading method — tofu katsu is delicious and the broth is flavorful enough to carry the whole dish.
THE RAMEN NOODLES
We keep it simple and use dried ramen square packs — look for a quality brand and drop them straight into the hot broth. If you want to upgrade, fresh or boxed ramen noodles work beautifully, just boil them separately before adding to your bowl.
THE CRISPY KATSU SECRET
After breading your chicken, let it rest on a wire rack for 5 to 10 minutes before it hits the oil. This gives the panko time to adhere properly so your crust fries up golden and stays put instead of sliding off.
TOPPINGS MAKE THE BOWL
Ramen is all about personalization. Finish yours with sesame seeds, sliced green onions, a soft boiled egg, a drizzle of chili oil, strips of nori, or a sprinkle of furikake. Layer on whatever sounds good and make it your own.
QUICK PICKLES ON THE SIDE
Thinly slice cucumbers, radishes, or carrots and toss with rice vinegar, a pinch of sugar, and salt. Let them sit for 10 minutes and serve alongside your bowl for a bright, refreshing contrast to the rich broth.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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