Japanese Rāyu Recipe
Japanese rāyu is a sesame and and chilli oil, often used on top or ramen. It generally has more aroma than heat, although that will depend on which chillies you use!
Ingredients
- 1pint of untoasted sesame oil
- 3 ½fl oz of toasted sesame oil
- 6garlic cloves, sliced
- ¾oz of fresh ginger, sliced
- 1 ¾oz of spring onions, green part only sliced into 1 inch pieces
- 3 ½oz of gochugaru
- 2tsp Sichuan peppercorns
Instructions
Step 1
Begin by adding both of the sesame oils to a large wok or pan | Ingredients: 1 pint of untoasted sesame oil , 3 1/2 fl oz of toasted sesame oilStep 2
Turn the heat to low, then add the sliced garlic, ginger and spring onions | Ingredients: 6 garlic cloves, sliced , 3/4 oz of fresh ginger, sliced , 1 3/4 oz of spring onions, green part only sliced into 1 inch piecesStep 3
Infuse the aromatics for 15–20 minutes, taking care not to let them burnStep 4
Remove the pan from the heat, then remove the aromatics from the oilStep 5
With the heat still off, add in the gochugaru and Sichuan peppercorns | Ingredients: 3 1/2 oz of gochugaru , 2 tsp Sichuan peppercornsStep 6
Quickly stir the oil and the spices together, then set aside to steep and cool to room temperature. This should take about 45 minutesStep 7
Once cooled, transfer to a sterilised jar and store in the fridge