Name: Chiki-Chiki Rillettes
Cuisine: フレンチ
Ingredients: Chicken Ramen: 1 package; Boiling water: 300 ml; Canned tuna in oil: 280g (approx. 4 cans); Cream cheese: 200g; Canned corn: 165g; Black pepper: to taste; Baguette: to taste (for serving)

About "Chiki-Chiki Rillettes"

A French-style rillettes paste made simply by blending one serving of Chicken Ramen with canned tuna, cream cheese, and canned corn in a blender. While traditional rillettes require slow-simmering pork, this method recreates the same rich flavor with zero simmering time. Served spread on baguettes, it makes a perfect appetizer or breakfast. Chilling it in the refrigerator helps it set to an authentic rillettes-like consistency. This is an original recipe created by Yuhei Toda, the chef of the highly popular, hard-to-book restaurant "Shokudo Todaka."

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Tips for Making "Chiki-Chiki Rillettes"

Ingredients
- Always use canned tuna in oil, not oil-free. The oil is crucial for the smoothness and richness of the paste.
Water Amount
- While Chicken Ramen normally requires 450 ml of water, reduce it to 300 ml here to achieve a paste-like consistency.
Prep
- Lightly crush the ramen into the blender, pour in the hot water, and let it soften for 1 minute before blending. Blending while the water is warm helps it mix evenly.
Texture
- Do not blend the corn; fold it in later with a spatula. Blending releases moisture and makes the paste soggy, so mixing by hand preserves the texture.
Prep
- Thoroughly drain the canned corn with paper towels before using.
Seasoning
- Add black pepper gradually while tasting to adjust the spiciness to your preference.
Finishing/Storage
- Chilling thoroughly in the refrigerator allows the cream cheese to firm up, giving it a proper rillettes-like texture.
Alternative Method
- If you don't have a blender, you can finely mince the ingredients with a knife and mix them. This will result in a texture with slight noodle remnants.
Variations
- To make a smaller batch, scale down proportionally (e.g., half a package of ramen and 2 cans of tuna). You can also substitute canned mackerel for the tuna.

Ingredients for "Chiki-Chiki Rillettes"

7 items

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ChickenRamen: 1 package
Boilingwater: 300 ml
Cannedtuna in oil: 280g (approx. 4 cans)
Creamcheese: 200g
Cannedcorn: 165g
Blackpepper: to taste
Baguette:to taste (for serving)

How to Make "Chiki-Chiki Rillettes"

1
Lightly crush the Chicken Ramen noodles by hand and place them into a blender.
2
Pour 300 ml of boiling water into the blender.
3
Add the canned tuna in oil, including all the oil, to the blender.
4
Add 200g of cream cheese directly to the blender and close the lid.
5
Let it sit for about 1 minute until the ramen noodles absorb the water and soften.
6
Turn on the blender and blend for about 30 seconds until the mixture becomes a smooth paste.
7
Transfer the mixture from the blender to a bowl.
8
Thoroughly drain the canned corn using paper towels, add it to the bowl, and gently fold it in with a rubber spatula.
9
Season with black pepper to taste, adjusting the spiciness to your preference.
10
Chill in the refrigerator to set.
11
Slice the baguette, lightly toast it on a wire rack or toaster, spread a generous amount of the rillettes on top, and serve.

Detailed Commentary on "Chiki-Chiki Rillettes"

* Content organized by topics from the video.

The Chef's Surprising Diet and Chicken Ramen

Yuhei Toda, the chef of the popular restaurant "Shokudo Todaka," reveals his surprising diet: because he always works late, he basically eats only one meal a day. To perform at his best in front of customers without getting sleepy from being full, he eats only after the restaurant closes and his work is done. While he often relies on simple home-cooked meals or delivery, he also eats instant foods when cooking for himself. Although he enjoys Yakisoba U.F.O. and Donbei, he says he occasionally gets an intense craving for Chicken Ramen. For this video, he created an original recipe using Chicken Ramen. While there are countless Chicken Ramen recipes out there—often using it as a crunchy coating—he introduces a surprising, easy-to-make dish that stands out from the rest.

Ingredients and What are Rillettes?

The ingredients for "Chiki-Chiki Rillettes" are 1 serving of Chicken Ramen, 300 ml of boiling water, 280g of canned tuna in oil, 200g of cream cheese, 165g of canned corn, and black pepper to taste. While it may seem like an unrelated combination of ingredients, Chef Toda explains that he is making a "tuna and Chicken Ramen rillettes." "Rillettes" is a French meat dish traditionally made by slow-cooking chunks of pork or other meats until they can be shredded into a paste. By combining pre-processed canned tuna with Chicken Ramen softened in hot water, this recipe skips the hassle of simmering large pieces of meat for hours, recreating rillettes quickly. It also keeps well, making it perfect for breakfast or as a nighttime snack paired with drinks.

Easy Blender Base: Double Chicken Flavor

The preparation is incredibly simple, with Chef Toda boasting that "it takes only about 2 minutes." First, lightly crush the Chicken Ramen noodles by hand and place them into a blender. Next, pour in about 300 ml of boiling water. While a standard serving of Chicken Ramen typically uses around 450 ml of water, the key here is to use less water to achieve a paste-like consistency. After adding the water, add the canned tuna. Make sure to use tuna in oil, not the oil-free version. For this recipe, he generously adds all four cans into the blender. If you live alone and this is too much, you can easily halve the recipe by using half a package of ramen and two cans of tuna. Finally, add the entire 200g of cream cheese, close the blender lid, and you are ready to go.

Blending and a Surprising Taste Test

Once all the ingredients are in the blender, let it sit for about 1 minute to allow the Chicken Ramen to absorb the hot water and soften. Blending while the water is still hot helps the ingredients mix more evenly. After 1 minute, turn on the blender and blend thoroughly for about 30 seconds until it becomes a smooth paste. Once blended, transfer the contents to a bowl. The resulting paste has a unique, semi-liquid texture unlike anything you've seen before. When Chef Toda takes a spoonful to taste-test at this stage, a smile spreads across his face as he exclaims, "Delicious!" It turns out so authentic and French-restaurant-like that no one would ever guess it contains Chicken Ramen.

Adding Texture and Flavor Adjustments

With the base paste ready, it's time for the finishing touches. First, prepare the canned corn by thoroughly draining it with paper towels. Chef Toda emphasizes not blending the corn; blending would release moisture and make the paste soggy. Instead, he folds it in afterward to preserve its texture. Add the drained corn to the bowl and gently mix it in with a rubber spatula. Next, grind in some black pepper to tighten up the flavor. Add it gradually, tasting as you go, to adjust the spiciness to your liking. While canned tuna was used this time, Chef Toda also suggests that canned mackerel would make a delicious alternative.

Toasting Baguettes for a French Transformation

To serve the rillettes, slice a baguette and lightly toast it on a wire rack. Chef Toda uses a standard supermarket baguette, noting that you don't need expensive bread for this to taste amazing. Spread a generous amount of the finished rillettes onto the toasted baguette, and it's ready to serve. While it is slightly warm right after making, chilling it thoroughly in the refrigerator allows the cream cheese to firm up, giving it a more authentic, spreadable rillettes texture. Upon tasting, while there is a faint hint of Chicken Ramen in the aroma, any trace of instant noodles vanishes on the palate, replaced by a rich, creamy flavor. If you don't have a blender, you can also make this by finely mincing the ingredients with a knife and mixing them together, which leaves a pleasant noodle texture.

About 動画 de 食堂とだか　料理人・戸高雄平

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