Rayu (Chilli oil)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    465

Often found in ramen-yas and gyoza shops, rayu is a Japanese condiment that adds heat to rich and salty dishes, like meaty broths or dumplings. This homemade chilli oil far exceeds the shop-bought kind and only takes 15 minutes to make. Rayu will keep for up to three months in a sterilised jar. Make sure your jars are properly sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven.

recipe updated Jul 24, 2025

Ingredients

  • Ginger icon
    Ginger
    10 g
  • Garlic clove icon
    Garlic clove
    3
  • Green onion icon
    Green onion
    40 g
  • Vegetable oil icon
    Vegetable oil
    150 g
  • Sesame oil icon
    Sesame oil
    50 g
  • Schichimi togarashi icon
    Schichimi togarashi
    1 tablespoon
  • Gochugaru icon
    Gochugaru
    1 tablespoon
  • Dark soy sauce icon
    Dark soy sauce
    1 tablespoon

Tools

  • kCook icon kCook Multi
  • kCook icon Jar

Step preview

  1. Fit the Stir Tool
  2. Add the ingredients into the appliance bowl, attach the lid
  3. Cook - 7 minutes, 130ºC, speed 3
  4. Let cool - 2 minutes
  5. Add the next ingredients
  6. Stir – 1 minute, speed 4
  7. Add the last ingredient
  8. Stir – 1 minute, speed 4
  9. Transfer Rayu into sterilised container and let cool
  10. Use
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