Make Rayu "La-Yu" Chili Oil From Scratch in 20 Minutes at Home

Name: Make Rayu "La-Yu" Chili Oil From Scratch in 20 Minutes at Home
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian, Japanese
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

5 steps

Prep:5minCook:15min

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.

Updated at: Thu, 20 Mar 2025 00:46:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories217.8 kcal (11%)

Total Fat23.6 g (34%)

Carbs3.4 g (1%)

Sugars0.5 g (1%)

Protein0.7 g (1%)

Sodium119.5 mg (6%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

125mlcooking oil

neutral oil

125mltoasted sesame oil

3 slicesginger root

5mm, 0.2 inch, thick

1garlic clove

1leek

Japanese, naganegi, green part, roughly cut

5dried red chili peppers

2 Tbspchili powder

½ Tbspwater

Instructions

Step 1

Pour cooking oil and toasted sesame oil into a deep pan and heat over medium until 160°C (320°F). Use a thermometer for accuracy.

Step 2

Reduce heat to low and add ginger slices, garlic clove, Japanese leek (naganegi), and torn dried red chili peppers with seeds. Heat on low for 10 minutes.

Step 3

While cooking, add chili powder to a large heatproof bowl, sprinkle with water, and mix well. Place a sieve on top.

Step 4

After 10 minutes, remove from heat and pour the hot oil through the sieve into the chili powder bowl.

Step 5

Mix thoroughly, cool to room temperature, then transfer to a sealable container.