Can’t get enough of chili oil? Me too! Previously I’ve shared the classic Japanese chili oil, and now I’m back with another homemade chili oil recipe that is even bolder and, dare I say it, next level? Introducing Crunchy Garlic Chili Oil or Taberu Rayu (食べるラー油)! This version is super fragrant, deeply savory, and is packed with crispy crunchy bits that are incredibly addictive. You’re going to want to put it on everything!
What is Taberu Rayu?
Taberu rayu (食べるラー油), literally meaning “chili oil for eating,” has been around for over a decade in Japan. As you already know, Japanese cuisine does not particularly offer many spicy dishes. The tolerance for spicy food for the general Japanese public is pretty low, hence, we tend to adapt and tone down the level of spice of any foreign-influenced dishes. So, I still remember when this chili oil condiment became a big sensation in 2009. It was a huge change in our diet! You can probably find two brands of taberu rayu: Momoya brand and S&B brand, both of which are vegetarian. In Japan, some taberu rayu contain seafood such as dried shrimp, squid, and scallops. I kept mine vegetarian/vegan-friendly, but you’ll find my dried seafood suggestions in the recipe card below if you’d like to amplify the savory and umami flavors. This homemade condiment is pretty close to the store-bought condiment. With the use of gochugaru (Korean pepper flakes), this taberu rayu is hot with a slight hint of sweetness. It has a nice crunch from the garlic chips and sesame seeds and an interesting textural component from the gochujang (Korean chili paste). Look at the beautiful bright red color of the chili oil!
How to Make Taberu Rayu
The Ingredients You’ll Need
The Cooking Steps
Substitution Tips
Korean pepper flakes (gochugaru) – You can substitute them with ichimi togarashi or crushed red pepper but please remember that they are both much spicier than Korean chili flakes. Korean chili paste (gochujang) – The chili paste has unique spiciness and sweetness. If you can’t find it, you can use miso instead, but it won’t have the same taste. Shallot – You can substitute it with regular onion if you can’t find it. Shallots have a delicate and sweet flavor with a hint of sharpness, while onions bring a more intense heat.
Recipe Tips and Techniques
If you want to save time or avoid frying altogether, you can purchase garlic chips and fried shallots online. Or, you can pour hot oil over minced raw garlic and shallot. The latter method won’t yield a crunchy texture, but you still get the aromatics. Remember to take out fried shallot and garlic when they are LIGHTLY golden brown. Don’t wait until “perfectly golden brown” because the remaining heat will continue to brown them. Use a wok or saucepan to heat the oil. Transferring the hot oil into a bowl is much easier with a wok or saucepan than a frying pan. The oil should be heated to 340-350ºF (170-180ºC). If you don’t have a kitchen thermometer, you can scoop oil with a spoon and pour in the chili pepper to see if it sizzles. If it does, the oil is ready!
Make Other Variations
Add dried shrimp for extra umami. In Japan, it’s common to add sakura ebi (桜えび) in taberu rayu. Put it in the bowl with Korean chili flakes and sesame seeds. Add nuts for crunch. You can add crushed peanuts or almonds. Add dried red chili peppers for more heat. You can add it to the oil while heating it up. Add aromatics for more flavors. You can add ginger and the green part of the green onions to the oil. Add soy sauce for a hint of familiarity. Japanese people like to add a little bit of soy sauce to a dish to add familiarity and comfort.
Storage Tips
Taberu rayu should be refrigerated in an airtight container for up to 1 month. Make sure there is no water content in the chili oil because water and moisture are the leading cause for the chili oil to go bad or rancid and bacteria may grow.
Ways to Use Crunchy Garlic Chili Oil (Taberu Rayu)
Put on steamed rice and enjoy. The classic way! Mix together. Mix with stir-fried veggies or mushrooms, make Rice Balls (Onigiri) and fried rice, or use it as a topping for Rice Porridge (Okayu). Drizzle! Gyoza, sliced avocado, fried eggs, Cold Tofu (Hiyayakko), Hot Tofu (Yudofu), Fried Chicken (Karaage), grilled vegetables, fresh cucumbers, and pretty much anything! Add to your favorite noodles and pasta! A great addition to ramen, udon, and soba noodle soup, or cold noodles. Also, don’t forget to check out my daughter’s favorite, Japanese-style Pasta with Shrimp and Broccolini. Add to salads, especially Chilled Shabu Shabu Salad! Mix into natto (納豆). Add a spoonful to Greek yogurt for a fantastic dip!
Recommended Tools to Make This Recipe
Mason jars or Weck jars Wok (I use a 10″ carbon steel wok; use discount code “JOC10” for 10% off) or stainless steel saucepan
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