Homemade Rayu (japanese Chili Oil)

⅓ cup neutral oil

⅓ cup sesame oil (plus more for finishing)

6 cloves garlic, roughly chopped (for a non-crunchy rayu, just thinly slice the garlic)

3 thin slices ginger (~2 inches long with 1 – 2 mm thickness)

1 Japanese leek (green part only), cut into large chunks (substitute green onions)

3 tbsp ichimi togarashi (substitute with gochugaru)

1 tsp salt

In a small saucepan, combine the neutral oil, sesame oil, garlic, ginger, and Japanese leek.
Heat gently over medium-low heat until the garlic and ginger are fragrant and lightly golden, taking care not to burn. With a pair of tongs, remove the ginger and leek. For a non-crunchy rayu, remove the garlic as well.
Remove from heat. Pour the hot oil over a bowl containing the ichimi togarashi and salt. Finish with a small drizzle of sesame oil.
Transfer to an airtight container or jar(s) and store in the refrigerator for up to 6 months.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇯🇵Japanese

Occasions🥢Asian Cuisine📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m