5.0 from 3 votes
Rayu Japanese Chili Oil Recipe (Layu)
Deep red, hot and spicy rayu chili oil. Infused with green onion stalks, ginger and Sichuan pepper.
Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 30 servings
Calories: 103 kcal
Course:
Condiments
Cuisine:
Asian , Japanese
Ingredients
- ⅓ Cup Red Chili Pepper Ground Preferably Japanese ichimi togarashi, *See Post
- 1 Tablespoon water
- 20 Piece green onions
- 2 Inch Ginger Fresh fresh
- 5 Piece red chili pepper Japanese chili preferred, *See Post
- 1½ Cup oil clear cooking sesame oil, or vegetable oil, or peanut oil
- 1 Teaspoon Sichuan pepper whole seeds
Instructions
- Combine the red chili pepper powder with water in a stainless steel bowl. You need to wet it so that it can take the heat of the oil later. You can mix the water into the ground chili pepper with your hands. Use kitchen gloves. A stainless steel bowl is required because of the hot oil later.
- Prepare the fresh ingredients. Make sure that your clean onion stalks are dry and not wet. Cut them into 2-3 inch long pieces.
- Peel ginger and cut into thick slices. Take off stem from dried chilies and discard, break or cut chili into two to 3 pieces. Keep fresh ingredients aside.
- Pour oil into a small pot and take it to the heat. Keep over a medium heat setting.
- Place green onion stalks, chili and ginger with Sichuan peppers into the oil. Make sure they are all submerged and stirred in.
- Cook to infuse the oil with the ingredients for about 10- 15 minutes. Watch it, it shouldn't be too hot and bubbling too hard, and it shouldn't cook too slow. Keep over a medium heat setting. The oil is done infusing when the onion stalks have turned crispy.
- Take out the green onion stalks, ginger and chili pieces. You can use the green onion stalks in your food, the rest can be discarded. The Sichuan peppers can stay in the oil.
- Keep the oil over a medium heat setting and check with a food thermometer. Increase heat if necessary to reach 350 Fahrenheit or 180 Celsius. Once you get there, take the oil from the stove. Do not heat it more because it can get to smoking point which isn't food save and too hot oil over the ground chili pepper will burn it and alter the taste.
- Pour a spoon or two of hot oil into the prepared ground chili pepper in the stainless steel bowl and carefully mix it in.
- Pour remaining hot oil carefully into the bowl. It will bubble! Mix it all in, cooking chopsticks are a great tool for this!
- Let it sit for 10 minutes or so, and then pour your infused rayu chili oil into a clean jar. Close with a lid and store in a cool and dry place away from direct sunlight or use in your food directly.
Cup of Yum
Notes
- 1 serving = about 1-2 Tbsp. This recipe makes about 30 servings, and the base recipe is a jar of 10 ounces or 300 ml. These are just estimates.
Nutrition Information
Calories
103kcal
(5%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Sodium
2mg
(0%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
118IU
(2%)
Vitamin C
4mg
(4%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30servings
Amount Per Serving
Calories 103
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 2mg | 0% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.