Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)

Name: Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1 1/2 teaspoons spicy sesame oil; 2 (1x3-inch) boneless pork chop slices; 2 tablespoons olive oil, divided; 1 tablespoon black sesame seeds, divided; 2 leaves fresh basil, chopped, divided; 1 leaf fresh sage, chopped, divided; 1 (3 ounce) package instant ramen noodles (such as Shirakiku(R)), seasoning packet discarded; 3 tablespoons shredded dried kombu; 1 3/4 tablespoons bonito soup stock (such as Hondashi(R)); 1 3/4 tablespoons soy sauce (shoyu); 1/2 teaspoon white miso paste with dashi; Toppings:; 4 1/3-inch slices fish paste stick (naruto); 1 tablespoon tonkatsu sauce; 1 tablespoon sushi ginger (shoga), finely chopped; 1 green onion, thinly sliced; 1 pinch ground black pepper

Servings: persons

1 egg
1 1/2 teaspoons spicy sesame oil
2 (1x3-inch) boneless pork chop slices
2 tablespoons olive oil, divided
1 tablespoon black sesame seeds, divided
2 leaves fresh basil, chopped, divided
1 leaf fresh sage, chopped, divided
1 (3 ounce) package instant ramen noodles (such as Shirakiku(R)), seasoning packet discarded
3 tablespoons shredded dried kombu
1 3/4 tablespoons bonito soup stock (such as Hondashi(R))
1 3/4 tablespoons soy sauce (shoyu)
1/2 teaspoon white miso paste with dashi
Toppings:
4 1/3-inch slices fish paste stick (naruto)
1 tablespoon tonkatsu sauce
1 tablespoon sushi ginger (shoga), finely chopped
1 green onion, thinly sliced
1 pinch ground black pepper

1
Fill a small pot halfway with water. Bring to a boil; add egg and cook for 15 minutes. Drain. Run cold water over egg and let cool.
2
Pour sesame oil into a large skillet. Add pork slices. Cover pork with half the olive oil, sesame seeds, basil, and sage. Flip and cover pork with remaining olive oil, sesame seeds, basil, and sage.
3
Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
4
Bring a large pot of water to a boil. Add ramen noodles; cook for 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
5
Stir kombu, bonito stock, soy sauce, and miso paste into the noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a bowl.
6
Peel and cut egg in half lengthwise. Top noodles with egg, pork slices, and fish paste slices. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 egg, 1 1/2 teaspoons spicy sesame oil, 2 (1x3-inch) boneless pork chop slices, 2 tablespoons olive oil, divided, and more.

Yes, Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!