My Weeknight Ramen Recipe + How to Make Chiyu

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This is my go to weeknight ramen recipe that I use when I need a quick dinner. If you have tare and aroma oil ready you can put this together in less than 10 minutes.
Simple Shoyu Tare Recipe: • How to Make an Awesome...
Schmaltz: amzn.to/2JXLPwm
Chicken Stock Powder: amzn.to/3nyBAwi
Ingredients (1):
1tsp Chicken Stock Powder
20ml Simple Shoyu Tare
20ml Chiyu (or lard or duck fat)
300ml Hot water
Noodles: • Noodles
Toppings: • Ramen Toppings

[@andrewcgs]

"If you don't have easy access to chiyu, let me SHOYU how to make it"

[@Lara-dr8is]

this joke is getting way too old

[@xxxdream4816]

Haha soy joke haha

[@tatsumakisempyukaku]

Ah, the joke that writes itself! Lol

[@11219tt]

I like how he says, “when I don’t have anything prepped and my family needs dinner.” I imagine his entire family eating only ramen for every meal. Kids beings like “daddy I want pancakes for breakfast.” And he yells, “no! We’re having ramen again. It’s ramen. Only ramen!” Years later Tons of therapy, to deal with the trauma of a ramen obsessed father 😂

[@WayofRamen]

Hahaha I don't make them eat it thaaat much

[@ivansnegireff3759]

love cook

[@chrissaiko2626]

He will gonna name them Chasu Chiyu Haha

[@nkznkz3800]

@@WayofRamen yeah 363 days out of 365 isn't thaaaaat bad dad.

[@FF18Cloud]

Lol, I mean, pancakes, in their own way, are like some special superpower I should know, it took me like, 10 tries learning how to properly make pancakes, not only making my own batter (I used baking soda like an idiot) but then getting the flip timings right, the ladle scoop, and actually getting the flip right... It's so precision oriented

[@lucaswolff9446]

I made a shoyu bowl for my family the other night and they loved it! It’s now the favorite food of my mom!

[@Wolf-Odonnell]

This works as an EXCELLENT introduction to making your first bowl of ramen too, I love this man thanks!

[@yungflashbeats]

Man you are my go to when it comes to ramen, i went from packet ramen to actual ramen almost instantly and man am i addicted😍

[@ohyeabananas]

Chiyu looks like the perfect thing to make a not-very-good-in-the-kitchen partner do to make them feel useful

[@WayofRamen]

Hahaha yes!

[@mariomalke]

Looks great!! Our weeknight Ramen is pretty simple but we love it. Soup is a supermarket vegetable clear broth which I add bonito powder. Sesame oil and a simple shoyu or Shio tare.

[@starkk19]

The Lee Kum Kee special LOL. Definitely have to try this one!

[@WayofRamen]

YUP!

[@alifaan595]

@lou davey shut up spammer

[@matnovak]

the best instant ramen alternative I've found on YT so far

[@WayofRamen]

Thanks very much man

[@mrfrenchasian2708]

May consider making this, looks great!

[@abdul_ha]

Great content as always!

[@Zebrajellyfishphoto]

Thank you as usual for your easy delivery. I've been watching and taking tons of notes on Ramen making and am finally going to start on tonkotsu today. I'm excited. Thanks again!

[@WayofRamen]

I'm going to be doing more tonkotsu videos this year. It's definitely a weak point for me.

[@Zebrajellyfishphoto]

@@WayofRamen I'm curious, what makes you feel that way? BTW, I purchased a Duxtop similar to yours because of seeing you use one. I love this induction top!

[@chaido]

Learning how to make ramen using the recipes you have put up here. I'll be sure to try this out soon. Another great vid, mate!

[@WayofRamen]

Thanks very much for watching!

[@rjzavala87]

Thanx for using that track at the end. I downloaded it and its an amazing tune.

[@VincentImmortal]

Definitely worth doing this from time to time

[@SuzanneBaruch]

I really don't have a "go-to" weekday Ramen. I enjoy the long process of making a flavorful stock and that's spoiled me!

[@starfishgurl1984]

My go to is a miso based chicken ramen. I make a batch of miso tare that I freeze into individual servings so I can just grab one from the freezer as needed. I use either a combination of Kitchen Basics bone broth and chicken stock, or just Better Than Bouillon by itself or with bouillon powder depending on what I have on hand in the cupboard/fridge for my broth to go with the tare and add in shredded chicken,cooked frozen corn, either broccoli sprouts or carrots, and some slices of toasted sesame seaweed, it’s so easy but so good! My go to noodles when I’m too tired to make my own from scratch/don’t have any left in the freezer are the millet and brown rice noodles from lotus foods, they’re so good and just the right size for me. YUMMM!!!

[@WayofRamen]

nice!

[@benstinson1782]

watching this vid in the morning as i drink my coffee, cant wait to try making this. thanks bro!

[@WayofRamen]

Thanks for watching Ben!

[@xZENIx94]

Ok dude I’m literally typing this right after me & my family tried this. Quick & easy! It turned out pretty good! Thank you from me & my family. Now we don’t have to cook that cheap Instant Ramen anymore Lol I have a lot of chiyu left, I’ll probably make my twist on making my own bowl of ramen. Time to get creative!! Thank so much again!

[@anakha]

I followed your other video for the simple shoyu tare, but instead of chiyu, I made scallion oil by simmering scallions in canola oil for about 20 minutes, letting cool and then straining into a glass jar. Faster, less mess and I find this more versatile since I can use the scallion oil for shio ramen and Chinese dishes as well.

[@kristianlloyduy2728]

Have u tried boiling the skin and refrigerate the stock after? The chicken fat usually floats and separated.. Easier process for me

[@WayofRamen]

It works but a lot of Japanese chefs think there is an optimum time for aroma and flavor extraction and if you let it stay heated for too long you start to lose it so they do it this way.

[@SmokeAssEatGrass]

@@WayofRamen What if you freeze it immediately after first, then scrape off the solidified oil on top like when making demi-glace?

[@Super1337ist]

@@SmokeAssEatGrass this this

[@redrobotmonkey]

@@SmokeAssEatGrass That's literally what Kristian Lloyd said. How are you replying to a comment, and saying the exact same thing?

[@redrobotmonkey]

@@WayofRamen The person is referring to cooking it, and putting it in the fridge, The cook time would be no different from yours, maybe less, since you are skimming it slowly. You can cool the stock right away in an ice bath and put it in the fridge. It would stop cooking and not be heated for longer than it should. But also, Bun Bo hue/Pho/Bun Rieu broth can be cooked overnight. It actually makes it more flavourful.

[@ducks74oregon]

I love your quick spicy miso ramen! 40 min start to finish, max

[@ell1s_gaming431]

During spring, summer, and fall I've watched your videos and making my own renditions of your ramen. Just for the current winter season were in now. And let me say..... THANK YOU!!! I've been making so many diffrent types of ramen now and my family loves it! Keep up the amazing work that you do man!

[@WayofRamen]

Thank you very much for watching!

[@ell1s_gaming431]

Your very welcome my friend.... THANK YOU! Lol

[@D4ddyZockt]

Super yummy 🤤

[@m.3591]

Subscribed!

[@Y0u.kn0w.wh0]

More like this please!

[@okitasan]

Made this for my parents and they really liked it, along with the ramen_lord chashu and your ajitama recipe! I think it was the first thing I've cooke that has come out how I expected it to, it was really tasty. Thanks!

[@WayofRamen]

That sounds like a nice bowl of ramen! Good job.

[@opp7413]

素晴らしい。amazing! 深い知識の上でラーメンに対する愛情も感じる。 同じラーメン好きとしてとても勉強になります。 世界中のラーメンマニアに凄く貢献してるチャンネルですね。笑

[@WayofRamen]

コメントありがとうございます！ 世界中にラーメンが好きな人がたくさんいますよ！僕は素人なんですけど、日本人のプロのレベルラーメン出来る人が多いです。

[@dempa3]

I do the onion, garlic and ginger oil you showed us, instead of chiyu or lard (schmalz/chicken skin and lard is not available at the supermarkets near me). Since the stores don't sell other than instant ramen (and also since instant ramen is significantly more expensive) I do the bicarbonate and spaghetti trick which I learned from your video. For tare I use the super simple shio tare, which I also learned about on your channel! I top it with 7 minute egg (soft yolk), finely chopped chives, nori, and soy bean sprouts. Since the only soy bean sprouts I can get are canned, and since they taste strange and unpleasant, I have found that if I soak them in boiling water and rinse them with cold water, 2-3 times, I can get rid of that strange taste. Many thanks for all the very good info!

[@codfish30]

Love your quick versions. One thing I've found that improves a quick shoyu ramen a lot is adding some bloomed gelatin to the soup stock/water, gives a much better mouthfeel and closer to what a real chicken stock would be like 👍🏽

[@monnzzi]

saw the times packaging and was like "ho, never knew this guy was from hawai'i??!!" love your vids!

[@WayofRamen]

Yup!

[@Magius61]

I often use leftover bacon fat (I make my own so it’s pretty clean and keeps well) as the aroma oil for a quick bowl of ramen. It pairs well with instant dashi if you like smokey flavours. I usually add some “better than bouillon” to get a little more body and then whatever Tare I have lurking in the fridge. It’s pretty bush league but when it’s cold out and I am tired it hits the spot.

[@sheeeitmayn4384]

I've been making some home made spicey japanese curry ramen, with fresh herbs, veggies and spices. Super tedious and takes fore ever and makes my studio apartment smell like a spice rack but it is so worth it. And I just figured out ramen is just soda noodles pretty much lol. So making on the fly ramen with think spaghetti and boiling it in baking soda water works alright

[@johannesopsahl]

I agree that frying skin makes it burnt, so i put it in the oven at low temp!

[@FirstLast-jp6he]

Thank you.

[@gian323]

Okay so there's a heatwave, and I have a pile of dishes, and I'm pretty sure I burned my tongue. But this video inspired me to shellac a bowl of weeknight ramen. I did a 1:9 ratio of mirin to shoyu for my tare and schmaltz for the oil. For the broth I did a little instant dashi and some better than bullion. I watered it down because I remember hearing you saying that the broth should taste a bit underseasoned. For the noodles I did spaghetti with baking soda and salt in the water cooked al dente. I had some left over sous vide bbq pulled pork that I topped the ramen with. When the noddles were close to done, I heated the bowls with the pasta water while everything was warmed on the stove. BBQ in a cast iron on medium heat with some chicken fat to liquify and keep the pork warm. Brought the broth to a boil. Dumped the water in the bowl. Put in my tare, oil, broth, noodles, and pork (I didn't have any veggies). IT WAS FANTASTIC. I am by no means a ramen nerd, but man that bowl was awesome. Thank you for the inspiration!

[@zarebskaagata]

This is how I make my extra fast vegan shoyu ramen - I use frozen homemade vegetable stock (or sometimes just water with MSG), shoyu tare and onion-garlic oil. Great for lazy winter evenings!

[@WayofRamen]

Frozen stock is always the best way to go

[@kahopukehau]

Chee hoo for Chiyu!! 🤣 I gotta try this!!

[@IAMDIMITRI]

I usually put some fast dashi, miso and some tare or soy, mirin combination. And then whatever other ingredients I have at hand at that moment might go into soup. Basically Miso soup with noodles and soya is fast and really tasty.

[@ruby8372]

excellent video

[@WayofRamen]

Thank you for watching!

[@RealTipProductions]

i use the leekumkee chicken stock powder for fried rice. it's the best stuff ever to have on hand gonna make this now too lol

[@gotharchaeologist]

Does anyone else not like using bullion? I feel like the stock is the most wholesome part of ramen. I use the Kitchen Basics stock if I don't have time to make a Chintan, it's the simplest tasting boxed chicken stock to me, so it doesn't overpower or clash with the Tare. I tend to use the No Salt one too, because the salt is already in the Tare.

[@KBGFilmz]

My go-to weeknight ramen is pretty much the same but with costco chicken stock that's not salted because my family always has that around. I also usually throw in an Ajitama egg because i make them pretty much weekly at this point haha.

[@quitetidy]

Oh this looks sooo good. It's 12am and I'm so hungry with only Cheerios and box mac n cheese 😭

[@kleinebre]

Ladling seems really tedious compared to putting the liquid in the fridge and harvesting the set top layer of fat the day after.

[@WayofRamen]

i've seen some japanese chefs say that in order to extract peak aroma in the fat you need to do it like this, but i haven't tested just cooling it down. There are a lot of theories in japanese ramen making.

[@Sheepy007]

@@WayofRamen I would also say there is a lot pf superstition in ramen making

[@imoscared]

@@Sheepy007 as long as the superstition tastes good

[@jif.6821]

@@Sheepy007 I would label it more intense tradition almost to the point of being anal, and not just ramen but almost everything in Japanese culture. Before anyone gets bent of of shape I want to state that I was born and raised in Japan, and my mother is from Tochigi prefecture. Japanese is my first language. Japanese as a rule are perfectionist to the point of being willing to sacrifice profit for quality. That is why Japanese products are some of the best in the world.

[@Sheepy007]

@@jif.6821 yeah, thats the usual excuse

[@miya705]

Surprisingly my go-to ramen is the sesame ramen because I have the meat part pre-cooked and frozen so all I have to do is cook the noodles and throw in the ground sesame seeds and seasoning. Super fast and easy.

[@WayofRamen]

Nice!

[@jamesaseltine2756]

So gud your noodoe style is strong!

[@WayofRamen]

Thanks James

[@etherdog]

I've never seen packs of just chicken skin in any market here in the midwest. Maybe we send all of it out to Hawaii? Nice tutorial, Ryan!

[@eewaterman]

Maybe you could find at local butcher or Asian grocery? Probably not going to run across them at the big-box type grocery.

[@storploin3860]

My weeknight ramen these days is a simple tare, a can of mackeral in water (and the water itself), and a thin slab of butter. It's junky but I love it.

[@megha1806]

I used this chicken skin oil and the onion infused oil and I must say... onion infused oil is delicious... I still have chicken oil but onion oil takes the cake. God, it’s delicious.

[@yooutubemoment]

Gyu Ramen w/ gyutan (if there is such a thing 😂) and slices of wagyu (or really marbled thin slices of beef, like for hot pot?) please try! Would love to see ✌️✌️

[@creepymaster9584]

this guy has 100k subs and replies to almost every comment wow

[@WayofRamen]

Trying but it's getting harder and harder

[@vinhk7368]

Where did you buy your ladles? The quality looks better than the ones I have seen.

[@stefanbryant1346]

I don't know if it would be much easier but you could try taking the chicken skin out and sticking the liquid in a contain and in the fridge, the fat will solidify at the top and you can get it all out then.

[@jif.6821]

Just out of curiosity have you tried "Better Than Bouillon" brand chicken stock concentrate? My favorite ramen is miso ramen. I like to throw some kimchi on top too as well as wakame so a combo of 3 ramen flavors that I'm sure will upset some ramen purists. Born and raised in Japan and Hawai'i so I'll even throw in a couple slices of fried SPAM (sacrilege!). Hawaiians of my generation grew up eating S&S saimin with sliced SPAM and green onions thrown on top.

[@AllComisAreBeautiful]

nice bro...

[@WayofRamen]

thanks for watching

[@susangarland6869]

An even better way to render chicken fat: chop the skins up into smaller pieces (the extra surface area allows more fat to be rendered) and put them in an oven proof pot (I like to use enameled cast iron). Add water just to cover the bottom of the pot and bake the skins (uncovered) at 375 until all the fat is rendered and the skin pieces are crispy. Stir the skins every 20 minutes to help them render evenly. After an hour or so, you've got beautiful golden chicken fat and yummy chicken skin crackling to snack on.

[@Elias-wo8gi]

hey mate. I've been watching ur vids since a couple of weeks now and appreciate ur way of ramen! Today I have a question. What do u put into ur Ramen bowl at ca. 3:35 ?

[@WayofRamen]

Some menma. It's my favorite ramen topping.

[@Twisted_Logic]

I always try to have homemade chicken broth on hand, but I still haven't entered into the world of making my own noodles, so I use the spaghetti cooked with baking soda hack. Then I just use some soy sauce for the tare and whatever animal fat I have on hand (usually rendered bacon fat). I call it my half-assed ramen.

[@reasonablecooking5778]

can you put it in the fridge and let the fat solidify then separate it?

[@SouperBeefNoodle]

Can you do a video of you making instant ramen batter? Cool video btw, I really like ramen but I don’t the ingredients to make ramen. I just use instant ramen. Haha

[@WayofRamen]

i have a playlist for that

[@pellucoso]

can i add less water, cook it then to the fridge, and extract the fat when it raises and separates from water? or is the taste different than slowly gathering it :O?

[@brewjitsu429]

Do you happen to have an instant pot? Amazing chintan in your bowl in less than an hour! (Yeah, I know you know this already.) Cheers and keep up the great work!

[@MagdaNarima]

Any idea what to do with the chicken skin after rendering it in boiling water? Thanks.

[@nurduwek7768]

what if you sous vide the chicken skin to remove the issue of straining the oil from water?

[@primeribviking3688]

Hey when I render chicken fat I grind it or chop it and put it in a crock pot on low till its all rendered, no water added. It doesn't fry creating that bad flavor and it's easy to separate

[@thunder_bug_1451]

I usually have some stock on hand, or at least some pan dripping gravy from a roast chicken or something, so I'll take that and put it in a pot, with a bit of water if I need to, and then throw in some odds and ends like a half an onion or a little ginger or parsley (we keep parsley and ginger in the freezer) and let that cook for a half hour to an hour while I do dishes or some other household chore that needs doing. Then I put it in a bowl with a spoon of miso paste and a spoon of sesame oil, throw in my noodles, and top with whatever I have on hand. Sometimes I'll do a splash of soy sauce instead of miso paste tho. I know neither are really good tares on their own but hey, this is the quick and easy stuff right?

[@Ellie-kg2lo]

What kind of noodles do you use

[@MogeTo333]

Can someone recommend me a good chicken stock for a ramen this style? The link in the description doesnt work anymore.

[@NathanPa-xo3zj]

I was wondering if the Chicken skins could be used for the ramen as extra protein .

[@imoscared]

you can cut them into small pieces and fry them for fried chicken crisps.

[@Darkedge361]

If you fry on medium(to much higher and you get that burnt flavor) the chicken skins and render the fat that way, and you'll be gifted with an amazing treat plus your Smoltz

[@shenlun]

I would interested in a pressure cooker soup for ramen

[@WayofRamen]

I will definitely do that soon.

[@timothyw5979]

@@WayofRamen PLEASE! hopefully it will cut down the long simmering hours xD

[@_jonathanlue]

Random Japanese Guy: So what do you do for work? Japanese Guy: I spend my entire day skimming fat for chiyu to be served at Ramen shops Random Japanese Guy: Oh.

[@justinkuo4007]

lolllll wut

[@jonl8306]

That's a lot of fat.

[@SushiDood]

I also live in hawaii, and im wondering where your getting ur chicken skins from? And also lard, don quijote market use to carry both, doesnt carry it anymore due low demand and covid. Im guessing chinatown?

[@GroguSlayer69]

what would be a vegetarian substitute for chiyu?

[@moraxella.catarrhalis]

Yeah 👍🇩🇪

[@erinatlarge6866]

I always do a shallot oil for my aroma oil, but I’ll give the chicken schmalz a go.

[@WayofRamen]

Shallot oil is good too but there's just something about chicken fat in ramen that just works.

[@erinatlarge6866]

@@WayofRamen I’ll definitely try it!

[@JESUSFOLLOWERHEART]

@@WayofRamen do you have a video of how to make basic ramen seasoning ? Thanks.

[@Mumbungua]

For the chiyu could you remove the chicken skin and then put the whole thing in the fridge? The chicken fat would congeal and could be removed a bit easier.

[@lecorny007]

Watching this on a monday night, eating cold a*s dinner...

[@RedMage815]

Where did you get the bowl you used in this video? I really want to get my hands on one with that sort of spiral pattern on it.

[@WayofRamen]

I found it at my wife's grandma's house but someone is selling something similar on Amazon.

[@ArgentoRAWRz]

Can i ask where u got these noodle shivs?

[@andrewho618]

you need more views

[@WayofRamen]

Thanks Andrew! I'm happy anyone watches at all

[@Stygos0123]

Just as a qucik pro tip: pour all you skimmed fat into a pipingbag and hang it for some time. Then just cut a small opening in the pit and just let the "juice/stock" out and you have seperated the fast easily.

[@orifox1629]

traditionally Schmaltz is fried out along with onions. The chicken skins after are called Gribenes which is sometimes called "jewish bacon" but I do want to point out that Schmaltz specifically comes from eastern european jewish cuisine (ashkenazi). However, there are traditional jewish populations all over the world, from China to Morocco to Ethiopia. So what fat gets used entirely depends on the regional availability of plants and animals. In some regions, olive oil is traditional and thus they don't have gribenes or use schmatlz in their traditional cooking.

[@Fatbutnotflat]

My weeknight ramen is between an easy takeoka shiki ramen from chashu tare, or a chashu mazesoba, with regular braised belly chashu, chashu tare, and lard from the chashu.

[@NeverendAMV]

Hey, I've been following you for quite some time and I'm thinking of finally trying to make ramen myself, I'm just wondering if you know any recipe that doesn't include any soy? Cheers!

[@WayofRamen]

You could do a shio ramen and leave out the soy sauce. There are some shops that do that.

[@NeverendAMV]

@@WayofRamen Thank you so much, I'll look into it! :)

[@lilithaodi8404]

Did you already find a remix of Sick of Being Honest? Kinda sounds like it xD

[@notvietnam4112]

The intro song is really interesting, i’m on my way to find it

[@RageQuit32]

Would it be okay to refrigerate the chicken skin "stock" so that the chiyu hardens for easier separation?

[@WayofRamen]

you can but i would probably recommend skimming as best you can first then chilling that for separation.

[@accordingtoabe2211]

is the chicken skin something we could buy at like...an Hmart or korean/asian market?

[@WayofRamen]

Yeah I think so, but if you can find a butcher they might be able to just sell you the chicken fat.

[@chandradarmadi7059]

Can I change the chiyu to beef tallow?

[@jackmehoff6302]

Could youmake the chiyu by baking chicken and keeping the fat?

[@WayofRamen]

Probably but I've never tried

[@linguine3713]

will this work will pork skin? i have a lot left over from my last batch of ramen

[@WayofRamen]

If there is fat attached to it the you would be making lard. If it's just the skin it won't work though.

[@SushiDood]

So i got the chicken skins and am about to make the chiyu, but it occurred to, what am i going to do with the skins after? Do u do anything with them? Or do u just throw them away?

[@WayofRamen]

I have found an easier way to make chiyu. Just zap the skin in the microwave for 8 minutes on high. Then pour out the chiyu. Then if you want you can microwave it for a little longer and get basically crispy chicken skin you can eat.

[@Gergentine]

My only question is where did you put all that chicken skin 😍

[@seekingthequestion]

How long my does it take you to process this block of chicken skin into Chiyu?

[@xsploit]

Whats the difference from chinese chicken stock powder to something like knorr

[@WayofRamen]

Sometimes the american chicken stock cubes have other ingredients like cornstarch which are used to emulsify the soup.

[@memo8guiller]

My go to week night ramen is maruchan :)

[@WayofRamen]

Nice

[@ScottyM1959]

You can also let the water and chicken fat simmer until 90+% of the water is gone put into a container and into the fridge for a day the fat should rise to the top and solidify then you can remove it and drain the water and you will have your shmaltz ready when you need it. When I'm in the mood for ramen and I don't want to fuse too much I make a lazy man's szechuan ramen with soy sauce, ginger scallions garlic some crushed szechuan peppercorns some toasted szechuan chilies and a little garlic. ( hey gotta do something while the noodles are cooking lol)

[@WayofRamen]

A lot of people do that, but a lot of the Japanese chefs i've watched on youtube do it this way because they believe there is an optimum time to extract the oil for the strongest aroma. Not sure if its true or not but this oil is very fragrant and flavorful.

[@prodsegi]

Yes a pork-free recipe!

[@DavidinNYC]

What type of ramen did you use?

[@WayofRamen]

these noodles were home made, i have some videos on the channel on how to make them.