Rayu (Chilli Oil)
| Serves: 4 | Category: Sauces | Course: Accompaniment | Machine: Cooking Machine | Total time (min.): 15 |
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
- 10g Ginger
- 3 Garlic Cloves
- 40g Spring Onion
- 150ml Vegetable Oil
- 50ml Sesame Oil
- 1 tablespoon Shichimi Togarashi (Japanese Seven Spice)
- 1 tablespoon Gochugaru
- 1 tablespoon Dark Soy Sauce
Tools
- Cooking Chef XL
- Cooking chef xl bowl
- Jar
Method
- Attach the Stir Tool
- Add vegetable oil, sesame oil, ginger, garlic clove and spring onion to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until translucent - 1 min, 130°C, Stir 2
- Cook with splashguard fitted until lightly browned - 6 min, 130°C, Stir 2
- Leave until cool - 1 min
- Add shichimi togarashi (japanese seven spice) and gochugaru to the Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 1 min, Stir 1
- Then add dark soy sauce to the Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 1 min, Stir 1
- Transfer content of Cooking Chef XL Bowl to jar
- Let cool
- Serve