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Rayu (Chilli Oil)

Serves: 4Category: Sauces Course: AccompanimentMachine: Cooking MachineTotal time (min.): 15
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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.

Ingredients

Tools

Method

  1. Attach the Stir Tool
  2. Add vegetable oil, sesame oil, ginger, garlic clove and spring onion to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted until translucent - 1 min, 130°C, Stir 2
  5. Cook with splashguard fitted until lightly browned - 6 min, 130°C, Stir 2
  6. Leave until cool - 1 min
  7. Add shichimi togarashi (japanese seven spice) and gochugaru to the Cooking Chef XL Bowl
  8. Mix with splashguard fitted until combined - 1 min, Stir 1
  9. Then add dark soy sauce to the Cooking Chef XL Bowl
  10. Mix with splashguard fitted until combined - 1 min, Stir 1
  11. Transfer content of Cooking Chef XL Bowl to jar
  12. Let cool
  13. Serve

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