Homemade Rayu Recipe (Japanese Chili Oil)
Japanese Rayu, aka La-yu, is a pungent chili oil made by infusing sesame oil with spicy chilies and other aromatics, a popular dipper and condiment.
Ingredients
- 2 cloves garlic minced
- 1 ginger peeled and minced, thumb-sized knob
- 1 tablespoon scallions or use shallot, minced
- 1/2 cup sesame oil or other neutral oil, toasted
- 3 tablespoons gochugaru Korean red pepper flakes – or use other red chili flakes
- 1 tablespoon shichimi togarashi optional
Instructions
- Add the garlic, ginger, scallions, and sesame oil to a small pot or saucepan.
- Heat to low and simmer for 4-5 minutes, stirring a bit, until the ingredients start to lightly brown.
- Pour the oil into a mixing bowl and stir in the togarashi and red pepper flakes. Mix well and cool. Strain if desired.
- Store in a sealed container. Lasts 1-2 months. Best if stored in the refrigerator.
Notes
- This recipe is very customizable. Other ingredients you can use include star anise, black peppercorns, cinnamon, dried shrimp or scallops (like XO Sauce), sesame seeds, and others.
- You can also use a mix of neutral oils instead of toasted sesame oil.
Nutrition Information
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 107
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 0.5g | 1% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 53mg | 2% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.