Katsu Ramen

Katsu Ramen combines the crispy texture of breaded chicken cutlet with a rich, flavorful broth, creating a satisfying low-carb twist on a traditional Japanese favorite. This dish brings together tender vegetables and a hearty protein, making it a delicious and nutritious lunch option.

Ingredients

• Chicken breast - 200 grams
• Almond flour - 50 grams
• Egg - 1 large
• Coconut oil - 2 tablespoons
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Shiitake mushrooms - 100 grams, sliced
• Zucchini - 1 medium, spiralized
• Spinach - 100 grams
• Green onions - 2 stalks, chopped
• Sesame oil - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat a pan over medium heat and add 1 tablespoon of coconut oil.
2. Season the chicken breast with salt and pepper, then dip it in the beaten egg, followed by coating it with almond flour.
3. Cook the breaded chicken in the pan for about 5-6 minutes on each side, or until golden brown and cooked through. Remove from pan and let it rest.
4. In the same pan, add the remaining tablespoon of coconut oil and sauté the sliced shiitake mushrooms until tender, about 3-4 minutes.
5. Add the vegetable broth, soy sauce, and mirin to the pan, bringing it to a simmer.
6. Add the spiralized zucchini and spinach to the broth and cook for an additional 2-3 minutes until softened.
7. Slice the cooked chicken into strips and place it on top of the ramen bowl.
8. Pour the broth and vegetables over the chicken, then drizzle with sesame oil and garnish with chopped green onions.
9. Serve hot and enjoy your Katsu Ramen!

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 150 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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