Katsu Ramen Wollongong Style

Stock Ingredients

• 4 cups of water
• 1 packet udon soup powder or dashi powder
• 4 tablespoon chicken stock
• 4 tablespoon vegetable stock
• 1 1/2 - 2 tablespoon of soy sauce
• 2 tablespoon of hon mirrin
• 2 tablespoon cooking sake
• 2 1/2 tablespoon of red miso (Optional)
• Three slices of ginger
• 3 stalk of spring onion
• 1 piece trimmed , cut into 5 cm pieces lengthways
• 2 piece cut finely

Katsu Ingredients

• 1 trimmed pieces of port cutlet , slice horizontally in two or substituate with Eggplant
• 1 Egg
• 2 tablespoons of French mustard (not the seed one)
• 5 tablespoons of milk
• 1 cup of Panko bread crumbs
• 1 cup of vegetable oil , Rice Bran oil is good

Other Ingredients

• Packet of egg Noodle , fresh or packaged
• Ichimi Togarashi Red pepper ,if you like a little spice or a bit more spicy try Yuzu Kosho Paste (a half a a teaspoon on the side of the bowl)

Order of Preperation

• Stock
• Pork Cutlets
• Egg
• Noodles
• Plate

Preparing pork cutlet
In a shallow bowl mix the egg, milk and mustard for the Katsu coating
Pour the Panko bread crumbs onto a large plate
Dip the kastu in the coating mixture and place on the plate of bread crumbs , continuously turn overand push down so as to coat the Katsu evenly
Repeat this twice for a better result
Set aside in the fridge for 30 mins

Stock Preparation Heat the water till it is boiling then turn down to low ,
Add the wet ingredients and the spring onion ( excluding the miso paste)
Let the soup simmer at low a temperature for 20 mins then add the miso paste via sieve Remove the ginger and spring onion
Turn off the simmer and let stand

Preparing the egg
Heat a pot of water , once its boiling place an egg in for 6 mins.
After 6 mins take out and run under cold water for 5 mins
Let rest for a further 10 mins
Then gently peel the egg , tap the egg gently on the bend till its cracked all over , then remove the shell
Slice in half

Noodle Preparation
Heat the water till it is boiling thenadd noodles,boil as stated on packed ,
Remove form boil and run under cold water , flush with cold water every now and again to stop sticking

Katsu Cooking Heat oil in pan till 150 Deg Cel ,I use 8/9 on my dial on cooktop
Fry the katsu in hot oil for approx 5- 7 min , depending on the oil and heat
Remove when golden brown and set aside

Plating
Place medium amount of noodles at the bottom of the bowl
Add the half egg on top of the noodles
Sprinkle the sliced spring onion to teh side of the egg
Pour in the stock till the noodles are covered and egg is not floting
Slice the katcsu into approc 2 cm slices and place on top the space that is clear
Optional : Sprinkle the Ichimi Togarashi Red pepper