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

• 1 Add the garlic, ginger, scallions, and sesame oil to a small pot or saucepan.
• 2 Heat to low and simmer for 4-5 minutes, stirring a bit, until the ingredients
  start to lightly brown.
• 3 Pour the oil into a mixing bowl and stir in the togarashi and red pepper flakes.
  Mix well and cool. Strain if desired.
• 4 Store in a sealed container. Lasts 1-2 months. Best if stored in the
  refrigerator.

Nutrition Info