How to Make Rayu (Japanese Chili Oil at Home)

Описание: In this video, I'll show you how to make Japanese-Style Rayu from scratch in just 20 minutes. This vibrant chili oil adds incredible depth and heat to any dish, and my simple technique ensures perfect results every time.

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📌 RECIPE DETAILS:
⏰ Time: 20 mins
👥 Servings: 1 cup
🥕 Ingredients:
125 ml cooking oil neutral oil of your choice
125 ml toasted sesame oil
3 slices ginger root 5mm (0.2 inch) thick
1 garlic clove
1 Japanese leek (naganegi) green part, roughly cut
5 dried red chili peppers
2 tbsp chili powder
½ tbsp water

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❓ COMMON QUESTIONS
Q: What do I do if I don't have a thermometer?
A: If you don't have a thermometer, toss a small piece of ginger into the oil. If it sizzles gently with small bubbles forming around it, the temperature is just right. If it bubbles vigorously or the oil starts smoking, it's too hot.

Q: How is it different from Chinese (or other Asian) chili oil?
A: While chili oil originated in China, Japanese rayu has two key differences: First, Japanese rayu incorporates toasted sesame oil as its base instead of just neutral oils, giving it a distinctive nutty richness. Second, it's typically milder than its Chinese counterpart, both in terms of heat level and the amount of spices used.

Q: What kind of neutral flavored oil is recommended for this rayu?
A: I recommend using high-quality oils for the best results. Rapeseed and rice bran oil work beautifully for this rayu. In this recipe, I've used rapeseed oil.

⏱ TIMESTAMPS
0:00 Intro
0:20 Prepping garlic
0:35 Heating oil
1:27 Adding aromatics
2:16 Chili powder mix
3:12 Final combination
3:46 Storage tips
4:55 Ingredients recap

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👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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Music: Ratatouille's Kitchen by Carmen María and Edu Espinal

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