Spice lovers - here's a chilli oil which only needs a minute to infuse! With just 3 ingredients, drizzle your homemade Rayu Chilli Oil all over your favourite Japanese dishes like Tantanmen Ramen and Gyoza.
Storage - Store in a small sterilised jar in your fridge or cupboard. Should last at least a few months.
Don’t Over Cook - Avoid boiling the vegetable oil and chilli flakes, they’ll burn if you cook them too long. Heat them through gently until the colour and flavour infuses, then take off the heat. Control the Spice Level - For a milder result, use gochugaru or for a spicier version use only chilli flakes.
Vegetable Oil - You can use any kind of lightly-flavoured oil - we’ll often use sunflower or canola oil but you can also use corn oil or even peanut oil to tweak the flavour.
Sesame Oil - Use a high quality oil for the best flavour. The sesame oil is always added after you've infused the chilli powder into the vegetable oil and doesn't require cooking, so it doesn't lose it's flavour.
Chilli Flakes - Today we’ve used a blend of regular chilli flakes and gochugaru (Korean red pepper flakes) - these help to balance the chilli heat and add a touch of sweetness. You can use just chilli flakes, just gochugaru, or swap them for hot paprika if you like.