Curry schnitzel ramen with teriyaki
A new take on ramen with a crispy cutlet marinated in Kikkoman Teriyaki Marinade served with a fragrant curry ramen soup—enjoy schnitzel, curry and ramen all in one dish!
Preparation
Step 1
2 pork schnitzels (approx. 130 g each) – 100 ml Kikkoman Teriyaki Marinade – 40 g flour – 2 eggs – 50 g Kikkoman Panko - Japanese style crispy bread crumbs
Place the meat between two layers of cling film or in a freezer bag. Using a meat tenderizer or a saucepan with a handle, carefully pound the meat until thin. Marinate in the Kikkoman Teriyaki Marinade for approx. 15 minutes. Dust the marinated schnitzel with flour, then coat in the beaten eggs and finally in Kikkoman Panko.
Step 2
40 g unsalted butter – 2 ½ tbsp sunflower oil
Place the butter and sunflower oil in a frying pan and heat. Once the butter has melted, add the schnitzel and fry until crispy and golden brown on both sides.
Step 3
½ pointed cabbage – 1 red onion – 1 mini pak choi – 4 tsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp sunflower oil
Cut the pointed cabbage into small pieces and fry in a pan with 1 tbsp sunflower oil over a medium heat. As soon as it is cooked, add 1 tsp of Kikkoman Soy Sauce, fry briefly and remove. Cut the onion into strips, fry in 0,5 tbsp heated oil and season with 2 tsp Kikkoman Soy Sauce. Cut the pak choi into wide strips, fry in the same way with 0,5 tbsp oil and add 1 tsp Kikkoman Soy Sauce.
Step 4
200 g ramen noodles – 10 g curry powder – 50 ml Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 4 tsp fresh cream – 540 ml hot water
Prepare the ramen noodles according to the packet instructions. Place the curry powder, Kikkoman Ramen Soup Base, cream and 540 ml hot water in a pan, mix well and heat. Cut the schnitzel into strips. Divide the cooked noodles into 2 bowls, add the hot curry ramen soup and place the vegetables and schnitzels on top of the noodles.
Step 5
2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp mayonnaise – A few leaves of flat-leaf parsley
Mix the Kikkoman Kimchi Chili Sauce with the mayonnaise and drizzle over the schnitzel. The remaining sauce can be used as a dip. Sprinkle with the parsley and serve.
Recipe-ID: 1473
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2 pork schnitzels (approx. 130 g each) – 100 ml Kikkoman Teriyaki Marinade – 40 g flour – 2 eggs – 50 g Kikkoman Panko - Japanese style crispy bread crumbs
Place the meat between two layers of cling film or in a freezer bag. Using a meat tenderizer or a saucepan with a handle, carefully pound the meat until thin. Marinate in the Kikkoman Teriyaki Marinade for approx. 15 minutes. Dust the marinated schnitzel with flour, then coat in the beaten eggs and finally in Kikkoman Panko.
40 g unsalted butter – 2 ½ tbsp sunflower oil
Place the butter and sunflower oil in a frying pan and heat. Once the butter has melted, add the schnitzel and fry until crispy and golden brown on both sides.
½ pointed cabbage – 1 red onion – 1 mini pak choi – 4 tsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp sunflower oil
Cut the pointed cabbage into small pieces and fry in a pan with 1 tbsp sunflower oil over a medium heat. As soon as it is cooked, add 1 tsp of Kikkoman Soy Sauce, fry briefly and remove. Cut the onion into strips, fry in 0,5 tbsp heated oil and season with 2 tsp Kikkoman Soy Sauce. Cut the pak choi into wide strips, fry in the same way with 0,5 tbsp oil and add 1 tsp Kikkoman Soy Sauce.
200 g ramen noodles – 10 g curry powder – 50 ml Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 4 tsp fresh cream – 540 ml hot water
Prepare the ramen noodles according to the packet instructions. Place the curry powder, Kikkoman Ramen Soup Base, cream and 540 ml hot water in a pan, mix well and heat. Cut the schnitzel into strips. Divide the cooked noodles into 2 bowls, add the hot curry ramen soup and place the vegetables and schnitzels on top of the noodles.
2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp mayonnaise – A few leaves of flat-leaf parsley
Mix the Kikkoman Kimchi Chili Sauce with the mayonnaise and drizzle over the schnitzel. The remaining sauce can be used as a dip. Sprinkle with the parsley and serve.
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