Chicken Katsu Ramen in Creamy Chicken Broth – Gluten-free version

👨‍🍳 Method

For the Stock

1. 1
   Rinse the chicken pieces, put them in a large pot, cover with cold water and bring to a boil. Cook 5 minutes, discard the water and rinse the scum off the chicken pieces and the pot.

   StoveLarge potColander
2. 2
   Return the chicken pieces to the pot with the water and bring to a hard boil.

   StoveLarge pot
3. 3
   Cook at a lively boil, with the lid half open, 3 hours. Add boiling water as needed. The stock turns white and opaque.

   Stove
4. 4
   For the last hour, add the onion, garlic and ginger.
5. 5
   Strain the stock through a fine strainer. You should have about 6¾ cups.

   Fine sieveLarge pot

For the Boiled Egg

1. 6
   Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.

   StovePot
2. 7
   Gently lower the eggs into it with a spoon.
3. 8
   Turn down the heat slightly and simmer 6½ minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 9
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

To assemble

1. 10
   Add the gluten-free soy sauce, mirin and salt to the stock and stir.
2. 11
   Thin the the same product, gluten-free version with a few tablespoons of the hot stock and stir it into the pot. Don't boil again.

   💡Don't boil the same product, gluten-free version: boiling dulls its flavor. Thin it with hot stock and add it at the end.
3. 12
   Spread the gluten-free flour blend on a flat plate.

   💡The gluten-free flour blend dries the surface, the egg sticks to it and holds whatever comes next. Without the gluten-free flour blend, the coating tends to peel off during frying.
4. 13
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
5. 14
   Spread the crumbs on another flat plate and season.
6. 15
   Slice each breast lengthwise into two thin slices.

   KnifeCutting board
7. 16
   Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
8. 17
   Heat the oil in a deep pot to 170°C (340°F) and fry 3 minutes per side, until the coating is golden and crisp.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
9. 18
   Transfer to paper towels.
10. 19
    Slice the schnitzels into strips 2 cm wide.

    KnifeCutting board
11. 20
    Cook the gluten-free pasta according to the package directions.

    StovePot
12. 21
    Drain.

    Colander
13. 22
    Divide the gluten-free pasta among the bowls and pour the boiling soup over them.

    Ladle
14. 23
    Arrange the katsu strips on top.
15. 24
    Halve the eggs and arrange them on top, then sprinkle with the corn, green onion and nori.

    Knife