Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, ramen-breaded cutlets. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Ramen-breaded Cutlets is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Ramen-breaded Cutlets is something which I have loved my entire life.
My first meal in Japan was at a tonkatsu pork restaurant, and I could see why it was highly rated. Basic, breaded chicken breasts are a building-block recipe – one of those Insert it into the side of the cutlet to get an accurate reading. Once you master this shallow-frying technique, you can vary the. All posts should be about ramen (this is a ramen subreddit after all).
To get started with this recipe, we must prepare a few ingredients. You can have ramen-breaded cutlets using 4 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Ramen-breaded Cutlets:
- Take 1 packages Instant Ramen (w/ Salt-flavored seasoning)
- Make ready 5 Chicken tenders
- Take 1 Flour dissolved in water (for coating)
- Take 1 Vegetable oil for deep frying
For the breaded pork cutlet, put the flour, egg whites and breadcrumbs in separate bowls. Shred the meat from the reserved beef and oxtail. Breaded in panko breadcrumbs and deep fried to golden color, these Menchi Katsu (Japanese Ground Meat Cutlet) are one of popular yoshoku foods (western style Japanese food) in Japan. Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried pork, and eggs in a sweet and salty broth over rice.
Instructions to make Ramen-breaded Cutlets:
- Remove the sinews from the chicken tenders and put the chicken in a plastic bag.
- Add the soup powder from the salt-flavored ramen to the chicken and rub it in well.
- Seal the bag tightly and put it in the refrigerator for some time to absorb the flavor. This time I left it overnight.
- Prepare the ramen crumbs for coating while the chicken is in the fridge.
- Break up the ramen noodles lightly and put them in a plastic bag. Wrap a towel around a rolling pin and crush the noodles.
- When the noodles are somewhat crushed, roll the rolling pin over the bag as if rolling out cookie dough.
- It should look like this. All crushed up.
- Take out the chicken tenders. Mix the sesame seeds that come with the ramen noodles, and the flour dissolved in water, to make a batter. Dip the chicken in the batter and roll in the ramen noodle crumbs.
- Deep fry. If you fry them twice, they'll be nice and brown and crisp. The ones in back in the photo were fried twice, and the ones in front were fried once.
- Deep fry any leftover ramen crumbs. They'll taste like Baby Star Ramen. Season as you wish.
- Ready to serve.
- Crispy Crunchy Enjoy freshly fried, with beer.
- This is another variation using salt-flavored ramen. ID: 2231013 Omelette with Salt-Flavored Fried Noodles Using Instant Ramen.
Breaded in panko breadcrumbs and deep fried to golden color, these Menchi Katsu (Japanese Ground Meat Cutlet) are one of popular yoshoku foods (western style Japanese food) in Japan. Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried pork, and eggs in a sweet and salty broth over rice. A simple and easy recipe to make cutlets out of left over bread. Tonkatsu-style cutlets are considered an East-meets-West Japanese comfort food, usually made with pork Tonkatsu-Style Cutlets. Crunchy, tender, sweet, salty, tangy - this dish merits no shortage of.
So that’s going to wrap it up with this exceptional food ramen-breaded cutlets recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
