Homemade Rayu Recipe

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Homemade Rayu

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


1Add the ginger, garlic, scallion, and 1/4 cup of the sesame oil to a small saucepan.
2Place the saucepan over low heat and bring to a boil.
3Gently simmer for about 3 minutes over low heat, or until the ingredients turn golden.
4Gently swirl the pot while cooking to prevent the ingredients from burning.
5Pour the oil into a mixing bowl.
6Add the ichimi togarashi and coarse red pepper flakes, and mix to combine.
7Allow the oil to come to room temperature, and then add the remaining 1/4 cup toasted sesame oil.
8Transfer the rayu to a glass jar.
9To 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.

About this Recipe

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