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Home » Recipes » Rayu Recipe (Japanese Chili Oil)

Rayu Recipe (Japanese Chili Oil)

by Mike Hultquist · Jan 3, 2024 · 4 Comments

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Rayu Recipe - Japanese Chili Oil

Japanese Rayu, aka La-yu, is a pungent chili oil made by infusing sesame oil with spicy chilies and other aromatics, a popular dipper and condiment.

Rayu Recipe - Japanese Chili Oil

Homemade Rayu Recipe (Japanese Chili Oil)

Learn how to make Rayu, a popular Japanese chili oil. If you are a lover of Japanese cuisine, rayu is an essential condiment that brings both flavor and spicy heat to many dishes.

What is Rayu?

Rayu, aka La-yu, is a pungent Japanese-style chili oil made by infusing sesame oil or other neutral oil with spicy chilies and other aromatics, and often other spices.

It adds a wonderful kick of heat and flavor to various dishes, and is a popular dipper and condiment, particularly for dishes like gyoza.

You can find rayu in Japanese markets or grocery stores, though most pale in comparison to a homemade version, which is brimming with fresh flavor and piquancy.

It's a dish you'll find yourself making over and over again, very easy to customize for more complexity and versatility.

Let's talk about how to make rayu, shall we?

Rayu (Japanese Chili Oil) Ingredients

Rayu Ingredients (Japanese Chili Oil)

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

  • Sesame Oil. I prefer toasted sesame oil, though you can use other neutral oils.
  • Gochugaru. Gochugaru is Korean red chili flakes, which will infuse the oil with pungency and spiciness. You can use other chili flakes.
  • Togarashi. Optional but recommended, for more developed flavor. Shichimi togarashi is a Japanese spice blend made from seven different spices.
  • Aromatics. Fresh garlic, ginger, scallions.

How to Make Japanese Chili Oil (Rayu) - the Recipe Method

Rayu is very easy to make. You'll simmer the oil in a pot or saucepan with your aromatics, in this case garlic, ginger, and scallions.

Simmer about 5 minutes until the ingredients start to brown. You can simmer longer if needed. Do not boil the oil.

Simmering oil and aromatics, and hot Rayu (Japanese Chili Oil) ingredients poured over chili flakes

Pour the hot oil over chili flakes and other spices, in this case Japanese togarashi, to infuse the oil with further heat and flavor.

Straining is optional.

Boom! Done! Your Japanese chili oil is ready to serve. Get those gyoza dumplings ready!

Rayu (Japanese Chili Oil) in a bowl, dripping from a spoon

Recipe Tips & Notes

  • Adjust the heat levels with either milder or hotter chili flakes, to your preference. You can also use fresh chilies, chopped, added to your other aromatics.
  • Customize your rayu with other aromatics and spices, such as star anise, black peppercorns, cinnamon, dried shrimp or scallops (like XO Sauce), sesame seeds, and others.

Japanese Chili Oil Uses & Serving Ideas

Rayu is a versatile condiment ready to add heat and depth to many dishes. Here are a few serving ideas:

  1. Noodle Topping. Drizzle rayu over ramen noodles, yaki udon, or yakisoba noodles.
  2. Stir-Fry Boost. Add some kick to your stir fries, like shrimp stir fry or beef stir fry.
  3. Dipping Sauce. Rayu is outstanding when used as a simple dipping sauce, perfect for gyoza, and essential for making a great gyoza sauce. Try it with Yakitori (Japanese Grilled Chicken Skewers).
  4. General Condiment. Serve it on the site with just about anything for your guests to adjust their spiciness to their own preference.
Mike taking chili oil noodles from the bowl with chopsticks

Storage

Japanese chili oil (rayu) will last 1-2 months in a sealed container. It is best if stored in the refrigerator.

That's it, my friends. I hope you enjoy this Japanese chili oil recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Cookbook Recommendations

If you love Japanese cuisine, check out the following cookbook. I'm learning a lot from it and used it to adapt this recipe. Great book!

  • Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond, by Tadashi Ono & Harris Salat (affiliate link, my friends!)
  • Also, check out my cookbook! The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)

Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.

Try Some of My Other Popular Recipes

  • Chili Crisp Recipe
  • How to Make Chili Oil
  • Japanese Eel Sauce (Kabayaki Sauce)
Rayu (Japanese Chili Oil) in a bowl with a spoon

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Rayu Recipe - Japanese Chili Oil
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Homemade Rayu Recipe (Japanese Chili Oil)

Japanese Rayu, aka La-yu, is a pungent chili oil made by infusing sesame oil with spicy chilies and other aromatics, a popular dipper and condiment.
Save Recipe Saved!
Course: Condiment
Cuisine: Japanese
Keyword: togarashi
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Calories: 107kcal
Author: Mike Hultquist
Servings: 10
Tap or hover to scale
5 from 1 vote
Leave a Review

Ingredients

  • 2 cloves garlic minced
  • 1 thumb-sized knob of ginger peeled and minced
  • 1 tablespoon minced scallions or use shallot
  • 1/2 cup toasted sesame oil or other neutral oil
  • 3 tablespoons gochugaru Korean red pepper flakes – or use other red chili flakes
  • 1 tablespoon shichimi togarashi optional

Instructions

  • Add the garlic, ginger, scallions, and sesame oil to a small pot or saucepan.
  • Heat to low and simmer for 4-5 minutes, stirring a bit, until the ingredients start to lightly brown.
  • Pour the oil into a mixing bowl and stir in the togarashi and red pepper flakes. Mix well and cool. Strain if desired.
  • Store in a sealed container. Lasts 1-2 months. Best if stored in the refrigerator.

Notes

This recipe is very customizable. Other ingredients you can use include star anise, black peppercorns, cinnamon, dried shrimp or scallops (like XO Sauce), sesame seeds, and others.
You can also use a mix of neutral oils instead of toasted sesame oil.

Nutrition Information

Calories: 107kcal   Carbohydrates: 2g   Protein: 0.5g   Fat: 11g   Saturated Fat: 2g   Polyunsaturated Fat: 5g   Monounsaturated Fat: 4g   Sodium: 53mg   Potassium: 69mg   Fiber: 1g   Sugar: 0.3g   Vitamin A: 955IU   Vitamin C: 0.4mg   Calcium: 12mg   Iron: 1mg
Rayu Recipe - Japanese Chili Oil
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. TheBishop says

    January 16, 2024 at 8:01 am

    5 stars
    This sauce is amazing!! I have been putting it on everything. I already need to make a second batch and it will be a double recipe this time.

    Reply
    • Mike Hultquist says

      January 16, 2024 at 8:05 am

      Awesome to hear! I know, I LOVE this recipe. I use it like crazy. Thanks so much!

      Reply
  2. Ramya says

    January 03, 2024 at 7:42 am

    Cant wait to make this soon for me i never had rayu before perfect for snacks love your recipes as always brightens up my day everyday after work

    Reply
    • Mike H. says

      January 03, 2024 at 8:51 am

      Enjoy!

      Reply

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