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.
Servings: 10
Calories: 107kcal
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
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