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Wagamama Katsu Curry Ramen Recipe
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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
Active Time25 minutes
Total Time45 minutes
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.

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