Sesame Peanut Chicken Katsu Ramen.

Sesame Peanut Chicken Katsu Ramen. My brother’s most requested winter soup! This ramen is so special. It’s made with bacon for a rich depth of flavor, two varieties of chili paste, broth, coconut milk, tamari/soy, and peanut butter. It’s creamy, spicy, and so warming. Each bowl is filled with noodles and crispy sesame Katsu chicken. Then topped with our favorite mix of ramen toppings: soft-boiled eggs, toasted nori, pickled sushi ginger, scallions, and more sesame seeds – which really aren’t necessary (but are so yum!). There’s nothing better than ramen on a cold wintery night.

I mentioned over the weekend that my younger brother, Red, was in town. It’s really rare these days that Red and I are ever home at the same time. Lately, I’ve been traveling while he’s in Colorado.

Usually, he’s in and out pretty quickly. But he got into town last week for the holiday break and has been home ever since, hitting the jumps at Copper. He’s one of my favorite people to get the opportunity to cook for. Mainly because I don’t get to cook for him often, but also because he’s just the happiest to be around. Red and my brother Kai have the ability to put a smile on my face every time they walk into the room. Something about their energy just makes you feel happy inside.

It’s really a magical quality!

With Red here, I knew I wanted to make some of his favorite foods. He loves anything with rice or over rice, sushi related, buffalo chicken, tacos…the list goes on.

The one dish Red and Kai ask for any time I’m cooking is my ramen. I make it differently most times. But a katsu ramen is one of their favorites. It’s a mix of Gochugang and Thai red curry paste, then a lot of noodles. 

So of course, I had to make ramen to share. It’s the start of winter!

Here are the details

Ingredients

• bacon
• shallots
• Chinese 5 spice – optional 
• chili paste – I also use Gochugang
• Thai red curry paste
• broth
• tamari or soy sauce
• canned coconut milk
• ginger – I love to use pickled sushi-style ginger
• ramen noodles – I love brown rice ramen noodles or Chinese-style noodles
• toasted sesame oil
• chicken cutlets
• panko breadcrumbs
• sesame seeds
• butter or olive oil

Ingredients – for topping

• soft or hard-boiled eggs
• toasted nori sheets, toasted sesame seeds, scallions, pickled ginger and jalapeños

Special Tools

Nothing! You will need a soup pot and a skillet.

 

Steps

Step 1: – cook the bacon

Start cooking the bacon in a big Dutch oven. Allow the fat to render, as this is where the flavor is.

Step 2: finish the soup base

Next, mix in the shallots, chili paste, and the Thai red curry paste. Allow this mix to cook a few minutes until you can really smell the chili paste.

Add the broth, a can of coconut milk, the tamari, peanut butter, and ginger. Simmer this over low heat.

Step 3: make the katsu

Dredge the chicken cutlets through the panko and sesame seeds. Now, get each cutlet crispy with some oil or butter.

Then season each with salt and thinly slice.

Step 4: the noodles

I love to cook them directly in the broth. It keeps the amount of dishes down.

Step 5: serve

Mix pickled ginger with jalapeños and sesame oil

Ladle the soup into bowls and top with the chicken and all the toppings you enjoy. For us, that includes soft-boiled eggs, many toasted sesame seeds, and scallions. Then pickled ginger and jalapeños.

Really do it up and make your bowls of homemade ramen special and so delicious!

Looking for more warming winter soups? Here are a few to try:

Healthier Italian Wedding Soup with Lemon and Garlic

Lemony Garlic Chicken and Orzo Soup

Creamy Gnocchi Soup with Rosemary Bacon

Lastly, if you make this Sesame Peanut Chicken Katsu Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!