Homemade Rayu (Japanese-Style Chili Oil)
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Homemade Rayu (Japanese-Style Chili Oil)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 125 ml cooking oil neutral oil of choice
- 125 ml toasted sesame oil
- 3 slices ginger root
- 1 garlic clove
- 1 Japanese leek (naganegi) green part, roughly cut
- 5 dried red chili peppers
- 2 tbsp chili powder
- ½ tbsp water
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Instructions
- Pour 125 ml cooking oil and 125 ml toasted sesame oil into a deep pan and heat over medium until 160 °C (320 °F). Use a thermometer to accurately check the temperature.
- Reduce the heat to low and add 3 slices ginger root, 1 garlic clove and 1 Japanese leek (naganegi). Take 5 dried red chili peppers and rip them open before dropping them into the oil along with the seeds. Heat on low for 10 minutes.
- While the mixture is cooking, add 2 tbsp chili powder to a large heatproof bowl and sprinkle with ½ tbsp water. Mix well and then place a sieve on top.
- After 10 minutes has passed, remove from the heat and pour the hot oil through the sieve and into the chili powder.
- Mix until well combined, then leave to cool to room temperature before transferring to a sealable container.
- Enjoy!
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