Homemade Rayu (Japanese-Style Chili Oil)
Rayu is a vibrant red oil infused with chili, sesame, and various aromatics. This versatile ingredient is surprisingly easy to make and will add wonderful depth, flavor, and heat to any dish!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125 ml cooking oil (neutral oil of your choice)
- 125 ml toasted sesame oil
- 3 slices ginger root (5mm (0.2 inch) thick)
- 1 garlic clove
- 1 Japanese leek (naganegi) (green part, roughly cut)
- 5 dried red chili peppers
- 2 tbsp chili powder
- ½ tbsp water
Instructions
- 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!