Homemade Rayu

Homemade Rayu Recipe

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Vicki Butts (lazyme)


Rayu is a Japanese chili oil. It is commonly used as a condiment for gyoza, or added on top of rice, mixed in with noodles, or even on top of tofu.


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1/2 cup
10 Min
10 Min
Stove Top


  • 1 Tbsp
    fresh ginger, finely chopped
  • 1 Tbsp
    garlic, finely chopped
  • 1 Tbsp
    scallion, finely chopped (white parts only)
  • 1/2 c
    toasted sesame oil
  • 1 Tbsp
    ichimi togarashi (japanese 7 spice) or chinese red pepper
  • 1 Tbsp
    red pepper flakes

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.

Printable Recipe Card

About Homemade Rayu

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Japanese
Other Tag: Quick & Easy

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