Wagamama Katsu Curry Ramen Recipe

Wagamama’s Katsu Curry Ramen is a harmonious blend of Japanese flavors, featuring crispy katsu, chewy ramen noodles, and a rich curry broth, creating a soul-satisfying and uniquely delightful bowl.

Make this Straight-From-the-Restaurant Wagamama Katsu Curry Ramen Recipe at home and your Katsu Curry Ramen will taste just like Wagamama.

Photo by Aaron Concannon

Chicken Katsu

Chicken Katsu is a beloved Japanese dish renowned for its simple yet irresistible combination of textures and flavors. At its heart is a tender chicken cutlet, meticulously breaded and deep-fried until it achieves a satisfying golden crispiness. This culinary masterpiece is a delightful fusion of Japanese tradition and Western influence, tracing its roots to the introduction of deep-frying techniques in the late 19th century.

The artful pairing of the crispy exterior with the juicy, flavorful chicken inside makes Chicken Katsu a culinary sensation. Often served with steamed rice and accompanied by tonkatsu sauce, a savory condiment with a hint of sweetness, the dish offers a perfect balance. Its widespread popularity both in Japan and internationally attests to its universal appeal, making it a comforting and delectable choice for those seeking a taste of Japanese cuisine.

Ramen

Ramen, a Japanese culinary treasure with Chinese roots, is a soul-warming bowl of wheat noodles immersed in a savory broth. Its global popularity lies in its adaptability, with diverse noodle types and customizable toppings like pork, green onions, and seaweed. The rich, meticulously crafted broth—whether soy-based shoyu, miso-infused, or salt-enhanced shio—serves as the heart of this comforting dish. From bustling Tokyo ramen shops to trendy urban eateries, ramen transcends cultural boundaries, embodying a harmonious blend of tradition and innovation that has captivated taste buds worldwide.

Wagamama’s Katsu Curry Ramen

Wagamama’s Katsu Curry Ramen is a flavorful and satisfying fusion of Japanese and British culinary influences. This dish features a rich and aromatic katsu curry broth, a nod to the popular Japanese curry dish, poured over a bed of ramen noodles. The star of the show is the katsu element, typically a breaded and fried cutlet, often made from chicken or vegetables. In this dish, the katsu is incorporated into the ramen, adding a crunchy texture to complement the noodle’s chewiness.

The broth is a harmonious blend of curry spices, providing a comforting warmth and depth of flavor. The noodles are perfectly cooked, offering a delightful slurp-worthy experience. Accompanying the noodles and katsu is an assortment of fresh vegetables, contributing both crunch and nutritional balance to the dish. The combination of these elements creates a hearty and soul-satisfying bowl of ramen that appeals to those seeking a fusion of traditional Japanese flavors with a contemporary twist.

The Wagamama Katsu Curry Ramen stands out for its unique blend of textures and tastes, making it a beloved choice for those craving a comforting and indulgent dining experience.

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Wagamama Katsu Curry Ramen Recipe

Wagamama's Katsu Curry Ramen is a harmonious blend of Japanese flavors, featuring crispy katsu, chewy ramen noodles, and a rich curry broth, creating a soul-satisfying and uniquely delightful bowl. Make this Straight-From-the-Restaurant Wagamama Katsu Curry Ramen Recipe at home and your Katsu Curry Ramen will taste just like Wagamama.

Prep Time20 minutes mins

Active Time25 minutes mins

Total Time45 minutes mins

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Asian, British, Japanese

Keyword: Asian, Chicken Recipe, Soup, Wagamama

Yield: 1 Bowl

Ingredients

• 1 package Ramen Noodles of choice
• 2 tablespoons Vegetable Oil divided
• 2 boneless, skinless Chicken Breasts
• 12 ounces Water
• 1 - 2 ounces Red Chile Paste to taste
• 2 - 4 Dried Chile Peppers
• Katsu Paste store bought or homemade, of choice
• Sriracha Hot Sauce to taste
• 1 ounce Chicken Stock
• 1 Egg soft boiled in the Japanese Ramen-Style, peeled and sliced
• Chile Oil to serve
• Coriander chopped, to serve
• 2 - 4 Red Chile Peppers
• 1 tablespoon Sesame Seeds to serve

Instructions

• Prepare ramen noodles according to package directions. Drain. Set aside.
• Pour 1 tablespoon oil into a medium skillet with a top. Place over medium heat.
• When oil is hot and shimmering, add chicken breasts.
• Cook until just starting to brown on bottom. Turn over and cook until just starting to brown on bottom again.
• Turn down heat.
• Place top on pan. Cook until chicken is done to an internal temperature of at least 165°F. Remove to a cutting board. Cut into strips on a bias of about 45 degrees. Set aside and keep warm.
• Place water in a pot. Place over medium heat.
• When water starts to boil, remove from heat and add red chile paste. Mix well.
• Pour 1 tablespoon oil into wok or large skillet. Place over medium heat.
• When oil is hot and shimmering, add dried chile peppers, Katsu Paste and Sriracha. Stir to mix. Cook until heated.
• Add chicken broth. Stir to mix.
• Refresh your noodles in boiling water for 20 seconds. Add noodle to a serving bowl.
• Pour contents of wok over noodles to fill bowl.
• Add ramen egg.
• Add chicken fanned out on top.
• Drizzle with chile oil.
• Garnish with coriander and red chile peppers.
• Sprinkle with sesame seeds.
• Serve hot.

Wagamama Katsu Curry Ramen

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SPOTLIGHT RECIPE

Photo of “#25 chilli chicken ramen” is by Aaron Concannon and is used by permission under the CC BY-NC-ND 2.0 Deed Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode.en. Photo of “Wagamama” is by Eva and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode.en. Thank you, Aaron and Eva. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Wagamama US. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.