Description
Rayu is a Japanese chili oil made by infusing oil with dried chili pepper powder – often along with garlic, sesame oil, and spices – creating a fragrant, mildly spicy condiment commonly drizzled over ramen, gyoza, and rice dishes.
Ingredients
Units
Scale
- 1/3 cup neutral oil
- 1/3 cup sesame oil (plus more for finishing)
- 6 cloves garlic, roughly chopped (for a non-crunchy rayu, just thinly slice the garlic)
- 3 thin slices ginger (~2 inches long with 1 - 2 mm thickness)
- 1 Japanese leek (green part only), cut into large chunks (substitute green onions)
- 3 tbsp ichimi togarashi (substitute with gochugaru)
- 1 tsp salt
Instructions
- In a small saucepan, combine the neutral oil, sesame oil, garlic, ginger, and Japanese leek.
- Heat gently over medium-low heat until the garlic and ginger are fragrant and lightly golden, taking care not to burn. With a pair of tongs, remove the ginger and leek. For a non-crunchy rayu, remove the garlic as well.
- Remove from heat. Pour the hot oil over a bowl containing the ichimi togarashi and salt. Finish with a small drizzle of sesame oil.
- Transfer to an airtight container or jar(s) and store in the refrigerator for up to 6 months.
Notes
Store in the refrigerator in an airtight container or jar(s) for up to 6 months.
- Prep Time: 5 minutes
- Cook Time: 5 minutes