3 Ingredient Simple Rayu Chilli Oil (La Yu)
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.
Servings 1 Jar
Heat vegetable oil and chilli powder on low heat in a small saucepan for 30 seconds - 1 minute. You should see the colour start to darken as the oil takes on the red from the chilli powder.
Allow to cool for around 10 minutes, then add in sesame oil. Combine and store in a clean jar or oil bottle at room temperature.
- 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.
- Ingredients -
- 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.
Calories: 619kcal | Carbohydrates: 3g | Protein: 1g | Fat: 70g | Saturated Fat: 28g | Sodium: 89mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1601IU | Calcium: 18mg | Iron: 1mg