Empty My Fridge
La-Yu Japanese Chili Oil #rayu #layu #chilioil #shorts
Ingredients
- Vegetable oil½ cups + ½–¾ cups
- Toasted sesame oil5 tbsp
- Garlic2 cloves
- Ginger2 slices
- Green parts of Tokyo negi2
- Chili flake⅔ cups
- Peppercorn½ tsp
Instructions
- Heat the neutral oil, sesame oil, sliced garlic, ginger slices and green parts of the Tokyo negi (or 4 green onions) in a wok or large frying pan over low heat.
- Cook slowly for about 15 minutes from when the oil starts to sizzle, without letting the aromatics burn, as burnt aromatics make the oil bitter.
- Turn off the heat and remove the aromatics with a fine-mesh skimmer, then discard them.
- With the heat off, add the gochugaru and Sichuan peppercorns to the hot oil and stir quickly.
- Let it steep and cool completely to room temperature, about 30 minutes. Transfer to a clean glass jar. You can keep or strain the chili flakes and peppercorns.
- Once cooled, optionally stir in 1 tablespoon of toasted sesame oil.
- Store in the refrigerator for 1–2 months. Discard if it smells rancid or tastes very unpleasant.
Summarized from Just One Cookbook's video. Watch it for the details.
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