Rayu Sauce - Japanese Chili Oil
A delicious Japanese chili oil recipe much better than the store-bought one
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Servings: 1 jar
Calories: 1931kcal
Ingredients
- 150 ml sesame oil untoasted
- 70 ml sesame oil toasted
- 6 cloves garlic sliced
- 2 slices of ginger
- 7 green parts of scallions
- 35 g pepper flakes preferably Japanese like togarashi
- 1 teaspoon of Sichuan peppercorns or sansho
Procédé
- In a wok, add the oils, garlic, ginger, and young onions150 ml sesame oil, 70 ml sesame oil, 6 cloves garlic, 2 slices of ginger, 7 green parts of scallions
- Heat the mixture over low heat.
- Cook and slowly extract the flavors from the aromatics without burning them for about 15 minutes from the moment the oil starts to sizzle.
- After 15 minutes, turn off the heat. Remove the aromatics from the oil using a fine skimmer
- With the heat off, add the chili and Sichuan pepper35 g pepper flakes, 1 teaspoon of Sichuan peppercorns
- Stir quickly and infuse the oil with chili flakes and peppercorns using the residual heat of the oil.
- Let it infuse and cool completely at room temperature for about 30 minutes.
- Once cooled, transfer the La-yu oil to a glass jar.
Notes
Keeps for max 2 weeks in the fridge
Nutrition
Serving: 1jar | Calories: 1931kcal | Féculents: 27g | Protein: 7g | Fat: 208g | Saturated Fat: 30g | Sodium: 589mg | Potassium: 960mg | Fiber: 15g | Sugar: 5g | Vitamin A: 11221IU | Vitamin C: 18mg | Calcium: 192mg | Iron: 8mg
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