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! 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?
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.
Simmer about 5 minutes until the ingredients start to brown. You can simmer longer if needed. Do not boil the oil. Straining is optional. Boom! Done! Your Japanese chili oil is ready to serve. Get those gyoza dumplings ready! 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.
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!)
