Gluten-Free Tonkatsu Ramen
Dive into the comforting, savory world of 'Gluten-Free Tonkatsu Ramen,' the ultimate solution for gluten-sensitive food lovers craving authentic Japanese-inspired flavors. This recipe features tender pork cutlets coated in crispy, gluten-free panko breadcrumbs, paired with silky gluten-free ramen noodles and a rich, aromatic broth made from gluten-free certified chicken or pork bone broth, tamari, mirin, ginger, and garlic. Each bowl is beautifully garnished with scallions, soft-boiled eggs, nori, and optional toppings like corn or sesame seeds, inviting customization for perfect flavor harmony. With just an hour of prep and cook time, this hearty recipe delivers all the satisfying umami of traditional tonkatsu ramen—minus the gluten—making it an irresistible choice for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 8 ounces Gluten-free ramen noodles
- 4 pieces Pork cutlets (boneless pork loin or chops, pounded thin)
- 1 cup Gluten-free panko breadcrumbs
- 1 cup Gluten-free all-purpose flour
- 2 large Eggs
- 2 cups Vegetable oil (for frying)
- 6 cups Chicken or pork bone broth (gluten-free certified)
- 2 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Mirin
- 1 teaspoon Sesame oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 stalks Scallions (sliced for garnish)
- 2 eggs Soft-boiled eggs (peeled and halved, optional)
- 2 sheets Nori (seaweed sheets, cut into small pieces)
- 1 cup Optional toppings (e.g., corn, spinach, sesame seeds)
Instructions
Prepare the gluten-free ramen noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Set up a breading station: place the gluten-free flour, beaten eggs, and gluten-free panko breadcrumbs into three separate shallow bowls.
Season the pork cutlets with salt and pepper, then dredge each cutlet in the flour, dip into the egg, and coat evenly with breadcrumbs. Press the breadcrumbs gently to adhere.
In a deep skillet or saucepan, heat the vegetable oil over medium heat to 350°F (175°C). Fry each breaded pork cutlet until golden brown and crispy, about 2-3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil, then slice into strips.
In a large pot, heat sesame oil over medium heat and sauté the garlic and ginger until fragrant, about 1 minute. Add the tamari and mirin, then pour in the chicken or pork bone broth. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld.
Divide the cooked noodles among 4 bowls. Ladle the hot broth over the noodles. Top each bowl with a sliced crispy pork cutlet, scallions, soft-boiled egg halves, nori, and any optional toppings of your choice.
Serve the ramen hot and enjoy a hearty, gluten-free tonkotsu-inspired meal!
Nutrition Facts
Calories |
7376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 581.8 g | 746% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 6295 mg | 274% | |
| Total Carbohydrate | 377.7 g | 137% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 36.2 g | ||
| Protein | 223.4 g | 447% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 372 mg | 29% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4444 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
