I’ve been meaning to make a version of this classic dish myself, this is in no way a unique recipe or has it changed significantly, it’s really perfect just the way it is.
My version is very low effort with great taste, no dashi or any long stewing, use any noodles and garnishes you like!
With a slightly lighter broth, toasted garlic chips and double breaded crispy tonkatsu, give this recipe a try for an easy weeknight dinner!
What you need:
- 4 cups chicken or vegetable stock
- 1 box golden curry (the small 100g box)
- 4 pork chops, bone removed and pounded flat to 1/2-1/4″ thickness
- 2 cups panko bread crumbs
- 1 cup flour
- 2 eggs
- Neutral oil for frying
- Ramen noodles (fresh or dried, 4 portions as per package)
- Garnishes of your choice (7 minute egg, bok choy, green onion, sesame, nori etc)
In a large pot combine stock and golden curry, whisk to combine and bring to a boil. The stock will thicken slightly. Set aside on a low heat to keep warm while you prepare the garnishes and pork.
I’ve listed a few recipes below, but prepare whatever garnishes or toppings you’d like! For example:
- thinly sliced green onion
- toasted sesame seeds
- steamed bok choy
- boiled eggs
- enoki mushrooms
Crispy Fried Garlic:
- 1-2 very thinly sliced whole garlic cloves
- 2 tbsp neutral oil
This is a simple garnish that really helps balance out the richness of the soup and adds delicious little crispy bits.
- Heat oil and add garlic, gently stirring and flipping until golden brown. Watch this VERY closely as it can burn very very quickly.
- Remove with spoon and place on paper towel to drain, let cool.
If you’re making this ahead of time, my ramen egg recipe is here! Otherwise just make a 7 minute boiled egg, for a soft jammy yolk.
- Set up a breading station, a separate container for flour, egg and panko. Place each pork chop into the flour, then egg, and into the panko, pressing firmly. Repeat the egg and panko step to double bread.
- Over medium high heat in a large saucepan or pot place a good amount of oil (1/2″ or so) to shallow fry the pork. You’ll know this is hot enough when a breadcrumb dropped into the oil begins to sizzle immediately. Fry for about 2 minutes per side or until they are golden brown and crisp. (You can also deep fry or bake these if you wish.)
- When pork is cooked remove and place on a wire rack to cool/rest while you make your noodles.
Prepare noodles according to package instructions, if you can find fresh ramen it will only take a few minutes. Portion noodles and place into bowls.
Turn up the temperature on the curry stock just to heat it up a bit and gently ladle 1/4 of it onto a bowl of noodles.
Top with garnishes and a sliced pork chop and enjoy!
3 thoughts on “Tonkatsu Curry Ramen”
This looks fantastic! I’m not familiar with golden curry however.
It’s a very common Asian curry. You can find it in most regular grocery stores nowadays, if not small Asian markets or online! It’s not too spicy, a tiny bit sweet and thickens to a lovely stew consistency. One of my faves!