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Rayu chili oil is staple in my house, because it adds a spicy kick to so many dishes like gyoza, tan tan men, ramen, etc. Store in the fridge and it will last a couple of months.

½ cup Wadaman Organic White Sesame Oil
5 Yamatsu Tsujita Takanotsume Whole Dried Red Chili Peppers
1-inch piece fresh ginger, peeled and rough chopped
2 cloves garlic, rough chopped
3 tablespoons rough chopped scallion
Zest of 1 yuzu or Meyer lemon
½ teaspoon black pepper
¼ teaspoon Yamatsu Tsujita Sansho 

Combine all ingredients except the zest, black pepper and sansho in a small saucepan. Place the pan over low heat for at least 10 and up to 20 minutes, swirling it occasionally, until the garlic is soft but with absolutely no browning whatsoever.

Remove the pan from the heat and add the zest, black pepper and sansho and allow to cool to room temperature. Strain the cooled mixture through a fine mesh sieve and store in an airtight glass jar in the fridge.

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