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.
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 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.
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!
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:
- Noodle Topping. Drizzle rayu over ramen noodles, yaki udon, or yakisoba noodles.
- Stir-Fry Boost. Add some kick to your stir fries, like shrimp stir fry or beef stir fry.
- 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).
- General Condiment. Serve it on the site with just about anything for your guests to adjust their spiciness to their own preference.
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!
Try Some of My Other Popular Recipes
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.
Homemade Rayu Recipe (Japanese Chili Oil)
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
Nutrition Information
TheBishop says
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.
Mike Hultquist says
Awesome to hear! I know, I LOVE this recipe. I use it like crazy. Thanks so much!
Ramya says
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
Mike H. says
Enjoy!