Im really excited to share this recipe you. It’s my daughter’s favorite comfort food, rightly so because of the immense satisfaction from the slurpabilty and tasty Umami broth.
Tonkatsu, is a panko crusted cutlet that can be made with literally anything. I made a vegan version as shown here or can be made with chicken tenders that I made for my family. The only difference would be in the cooking times.
So without chatting more here’s the recipe.
INGREDIENTS
- Tofu or chicken tenders Tonkatsu
- 4-6 pieces chicken tenders (about 1lb) or 1 block extra firm tofu (14oz) cut into 2 inch wide pieces
- 2 tablespoons tamari or low salt soy sauce or shoyu
- 1 teaspoon maple syrup
- 1/2 teaspoon garlic powder
- 1 teaspoon toasted sesame oil
- 1 egg whisked with a little to thin out or 1/4 cup nut milk + a few sprinkles of chia seeds slightly pounded to a coarse ground.
- 3 teaspoons garlic chili paste or as per your taste I like this brand, not the healthiest but so darn good or use 1 teaspoon hot cayenne pepper and increase the garlic powder
- 1 cup panko breadcrumbs
- sea salt and pepper to taste
- 3-4 tablespoons oil for frying
- Miso ramen Broth
- 4 cups low sodium vegetable or chicken broth
- 2 tablespoons white miso paste
- 1 inch piece ginger, sliced
- A few granules or up to 1/4 teaspoon** hondashi granules, for another layer of flavor (skip this if you’re vegetarian)
- 4 -5 pices whole shiitake mushrooms 1-2 per person sliced
- 4-6 baby bok choy – sliced in half, 2-3 per person
- Large handful of snap peas or broccoli or cauliflower
- 4-6 ounces fresh or dried ramen noodles, cooked according to package directions.
- alternately for low carb noodle option use zucchini noodles or other spiralized vegetable noodles
- Garnishes: Green onions soft boiled egg, Korean chili threads, seasme seeds and more chile paste
- Start by marinating either the tofu or chicken tenders. Mix egg or nut milk, soy sauce, maple, garlic chili paste, sesame oil in a bowl. Mix the protein of choice and let it sit for at least 30 minutes I’m fhe refrigerator, more the better. Place the panko crumbs in a large enough bowl to immerse tofu or tenders. Add the garlic powder, salt and pepper and set aside.
- Cook the noodles according to the package. Drain and set aside. Prepare the broth by bringing the stock and ginger to a boil, then a low simmer. Add miso, hondashi and stir until combined. Do not boil the broth after miso is added. It destroys the probiotic qualities of the miso, remove the ginger. Set a side.
- Meanwhile lift the tofu or tenders out of the marinade. Bring a skillet to medium heat. Dredge the tofu or tender in the panko crumbs and roll in every direction. Dust off the excess.
- Gently place it in the oil and pan fry till cooked and golden about 8 minutes on each side. Drain on a paper towel and repeat with the rest of the protein.
- To assemble: Add the bok choy, shiitake, broccoli or snap peas to the simmering broth and cook the vegetables till just wilted.
- Keep the soup on gentle simmer.
- Divide the noodles into 3-4 bowls. Ladle the broth and divide the vegetables equally between the 3-4 bowls. You can either serve the tontatsu on the side or on top of the ramen. ( I prefer side to enjoy the crispy texture)
- Garnish with chopped green scallions, chili threads sesame seeds and if want extra soft boiled egg.
- Get ready to slurp.
**Hondashi granules is a fish product not suitable for vegetarians or vegans. Unfortunately there is no exact substitute I know, maybe you can use kelp as a veg substitute to get that “marine flavor”. It pairs beautifully with miso, traditional Japanese miso soup has hondashi as a base, however it’s an accquired taste. If you want to give it a try look for it in the Asian section of a grocery store or Asian markets. If you decide to use it adjust the salt accordingly as it comes with added salt.
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