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 ramen broth, for a dish that feels both nostalgic and indulgent.
To balance the richness of the katsu ramen, we’ve paired it with our Fig Gin Sour. A bright, lightly sweet cocktail that layers fig preserves, honey, and fresh lemon with the smooth botanicals of gin. It’s refreshing yet grounded, bringing just the right touch of elegance to this comfort-filled bowl.
Kevin & Kate
Japanese Katsu Ramen
notes from the kitchen
Helpful notes, substitutions, and little things we’ve learned.
1. Vegetarian Option
Skip the chicken and bulk up your bowl with extra vegetables or crispy tofu. The broth is flavorful enough to carry the dish, and it makes for a hearty, satisfying vegetarian ramen.
2.thoughts on Ramen Noodles
We usually keep things simple with dried ramen square packs (look for a quality brand), which can be dropped straight into the hot broth for quick cooking. But feel free to upgrade with fresh or boxed ramen noodles—just boil them separately before adding to your bowl.
3. Crispy Katsu Tip
For the crispiest chicken, let your breaded cutlets rest on a wire rack for 5–10 minutes before frying. This helps the panko adhere better and fry up golden and crunchy.
4. Choose Your Toppings
Ramen is all about personalization! Try finishing your bowl with sesame seeds, sliced green onions, a drizzle of chili oil, strips of nori, or a sprinkle of furikake. Layer on your favorites and make it your own.
5. Quick Pickles Are Fun
Thinly slice cucumbers, radishes, or carrots and toss with rice vinegar, a pinch of sugar, and salt. They make a refreshing side or bright topping for your ramen.
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we hope you love this week. and as always,
Keep the Plates Full and the Spark Alive
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