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Homemade Rayu (Japanese-Style Chili Oil)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Cook Time
mins
Total Time
15 mins
Servings: 1 cup
Cuisine: Chinese , Japanese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. After 10 minutes has passed, remove from the heat and pour the hot oil through the sieve and into the chili powder.
  5. Mix until well combined, then leave to cool to room temperature before transferring to a sealable container.
  6. Enjoy!