Homemade Rayu (Japanese Ramen Chili Oil) Recipe
This homemade rayu (Japanese ramen chili oil) is a fragrant, spicy condiment made by slowly infusing oil with garlic, ginger, and green onions, then pouring it over Japanese chili powder. It adds warmth, aroma, and gentle heat to ramen, dumplings, noodles, and rice bowls. Easy to make in under 30 minutes and keeps for months, this simple Japanese chili oil is a delicious way to elevate everyday meals.
Servings: 60 5ml drizzles
Calories: 41kcal
Equipment
- Heavy-bottomed saucepan skillet, or wok are great options
- Heatproof jug or bowl
- Fine mesh sieve or strainer
- Kitchen thermometer (optional but recommended)
- Glass jar or bottle for storage
Ingredients
- 250 ml neutral oil such as sunflower, canola, or vegetable oil
- 60 ml toasted sesame oil
- 1 large garlic clove halved
- 3 slices fresh ginger about ½ cm thick
- 4 Green tops green onions scallions
- 15 g Japanese ground red chili pepper ichimi togarashi
- 1 teaspoon crushed red chili flakes
Instructions
- Trim off the white root ends of the green onions so you are left with just the green tops. Peel the garlic and slice it in half lengthwise. Slice the ginger into roughly ½ cm slices.
- Pour the neutral oil and toasted sesame oil into a saucepan, skillet, or wok. Heat the oil to 160°C (320°F).
- Add the garlic, ginger, green onion tops, and crushed red chili flakes. Allow them to gently sizzle for about 20 minutes, infusing the oil with flavor. The aromatics should bubble gently rather than fry aggressively.
- Meanwhile, add the ichimi togarashi to a heatproof jug or bowl. Stir in about 1 teaspoon of water until evenly dispersed. The mixture should resemble wet sand.
- Carefully strain the hot oil through a fine sieve into the jug over the chili mixture. Pour while still hot so the chili powder blooms and releases its aroma.
- Allow the rayu to cool completely, then transfer it to a clean jar and seal with a lid. Store in a cool, dry place for up to 3 months.
Video
Notes
- Ichimi togarashi substitute: If you cannot find ichimi togarashi, crushed red pepper flakes make the best substitute. For a smoother chili oil, lightly grind them before using.
- Keep the oil gentle: The aromatics should slowly bubble rather than fry aggressively. This prevents the garlic from burning and keeps the oil fragrant rather than bitter.
- Strain the aromatics: Removing the garlic, ginger, and green onions helps keep the oil clear and extends the shelf life.
- Storage: Because the aromatics are strained out, the rayu will keep for up to 3 months in a cool, dry place. Always use a clean spoon when serving.
- Adjust the heat: Add a little more crushed chili flakes if you prefer a spicier chili oil.
Nutrition
Serving: 5g | Calories: 41kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 92IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg
