Miso Garlic Chili Oil
A quick and easy-to-make homemade miso garlic chili oil recipe, made with shallots, garlic, Sichuan chili powder, and miso for an umami boost. A great condiment to use on rice, noodles, vegetables, or dumplings!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 tbsp soy sauce
- 2 tbsp miso paste ((white, or yellow))
- 7 clove garlic ((grated, or finely minced. approximately 21/2 tablespoons))
- 2 shallots ((finely chopped. approximately 5 tablespoons))
- 1 cup neutral oil ((see notes))
- 2 tbsp sesame oil ((optional))
- 5 tbsp sichuan chilli powder ((see notes))
- 1/2 tbsp sugar
- 2 tbsp sesame seeds
Instructions
- 1
In a small bowl, pre-mix 1 ½ tablespoons soy sauce with 2 tablespoons miso paste until it thins out the miso into a thin paste
- 2
In another heat safe bowl, add in the dry ingredients (5 tablespoons sichuan chilli powder, 1/2 tablespoon sugar, and 2 tablespoons sesame seeds) and mix them together
- 3
Add the thinned miso paste into the dry ingredients and mix it together until everything is combined
- 4
Peel 7 cloves garlic, and grate it finely. If you don't have a grater you can finely chop or mince it. Add it to the very top of the chili mixture in a thin layer. Set this bowl aside for later.
- 5
Peel 2 shallots, and finely chop it. Set this aside for later.
- 6
In a small pot, add in 1 cup neutral oil and chopped shallots. Set the stove to medium heat
- 7
Heat the oil up and cook the shallots until they become a golden brown color.
- 8
At this point, the oil will be hot enough to make the chili oil. Carefully pour the oil over the ingredients in the bowl, focusing on pouring it over the raw garlic.
- 9
Take a utensil and mix everything together well. Be careful the bowl may be very hot.
- 10
(Optional) If you are adding 2 tablespoons sesame oil, mix it in now.
- 11
Let it cool before transferring it to a glass jar. Store it in the fridge for up to 3 months or use it right away.