Rayu (Chilli Oil)
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 15mins
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- Serves
- 4
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- Calories
- 429
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 3 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 5 Dec 2024
Ingredients
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- Ginger
- 10 g
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- Garlic clove
- 3
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- Spring onion
- 40 g
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- Vegetable oil
- 150 ml
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- Sesame oil
- 50 ml
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- Shichimi togarashi (japanese seven spice)
- 1 tablespoon
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- Gochugaru
- 1 tablespoon
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- Dark soy sauce
- 1 tablespoon
Tools
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Cooking Chef XL
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Cooking chef xl bowl
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Jar
Step preview
- Attach the Stir Tool
- Add vegetable oil, sesame oil, ginger, garlic clove and spring onion to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until translucent - 1 min, 130°C, Stir 2
- Cook with splashguard fitted until lightly browned - 6 min, 130°C, Stir 2
- Leave until cool - 1 min
- Add shichimi togarashi (japanese seven spice) and gochugaru to the Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 1 min, Stir 1
- Then add dark soy sauce to the Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 1 min, Stir 1
- Transfer content of Cooking Chef XL Bowl to jar
- Let cool
- Serve