How to Make Rayu (Japanese Chili Oil at Home)

By Sudachi · 30 min

Ingredients

Instructions

1. Add the 125 ml cooking oil and 125 ml toasted sesame oil to a deep pan and heat over medium to 160 °C, checking with a thermometer.
2. Lower the heat to low. Add the 3 ginger slices, 1 garlic clove and the green part of the Japanese leek, roughly cut.
3. Tear open the 5 dried red chilies and add them to the oil with their seeds. Keep on low heat for 10 minutes.
4. Meanwhile, put the 2 tbsp chili powder in a large heatproof bowl, sprinkle with ½ tbsp water, mix well and set a sieve on top.
5. After 10 minutes, take the pan off the heat and pour the hot oil through the sieve onto the chili powder.
6. Stir until well combined, let it cool to room temperature, then transfer to a sealable container.

Summarized from Sudachi's video. Watch it for the details.

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