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homemade rayu

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

Rayu is a Japanese chili oil. It is commonly used as a condiment for gyoza, or added on top of rice, mixed in with noodles, or even on top of tofu.

yield 1 /2 cup
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For homemade rayu

  • 1 Tbsp
    fresh ginger, finely chopped
  • 1 Tbsp
    garlic, finely chopped
  • 1 Tbsp
    scallion, finely chopped (white parts only)
  • 1/2 c
    toasted sesame oil
  • 1 Tbsp
    ichimi togarashi (japanese 7 spice) or chinese red pepper
  • 1 Tbsp
    red pepper flakes

How To Make homemade rayu

  • 1
    Add the ginger, garlic, scallion, and 1/4 cup of the sesame oil to a small saucepan.
  • 2
    Place the saucepan over low heat and bring to a boil.
  • 3
    Gently simmer for about 3 minutes over low heat, or until the ingredients turn golden.
  • 4
    Gently swirl the pot while cooking to prevent the ingredients from burning.
  • 5
    Pour the oil into a mixing bowl.
  • 6
    Add the ichimi togarashi and coarse red pepper flakes, and mix to combine.
  • 7
    Allow the oil to come to room temperature, and then add the remaining 1/4 cup toasted sesame oil.
  • 8
    Transfer the rayu to a glass jar.
  • 9
    To use, spoon the red rayu oil from the surface (so the chopped ingredients remain resting on the bottom). You can also strain the rayu through a fine sieve to remove the chopped ingredients from the oil, before pouring it into a storage jar.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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