homemade rayu

How To Make homemade rayu

• 1

  Add the ginger, garlic, scallion, and 1/4 cup of the sesame oil to a small saucepan.
• 2

  Place the saucepan over low heat and bring to a boil.
• 3

  Gently simmer for about 3 minutes over low heat, or until the ingredients turn golden.
• 4

  Gently swirl the pot while cooking to prevent the ingredients from burning.
• 5

  Pour the oil into a mixing bowl.
• 6

  Add the ichimi togarashi and coarse red pepper flakes, and mix to combine.
• 7

  Allow the oil to come to room temperature, and then add the remaining 1/4 cup toasted sesame oil.
• 8

  Transfer the rayu to a glass jar.
• 9

  To use, spoon the red rayu oil from the surface (so the chopped ingredients remain resting on the bottom). You can also strain the rayu through a fine sieve to remove the chopped ingredients from the oil, before pouring it into a storage jar.
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