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I might not buy store-bought rayu anymore.
Maybe this picture explains it all? Can you smell it? The best rayu I’ve ever had! And it was 10 times easier than I thought!
Gently heat with the aromatics.
Then mixing with chili powder.
That’s it! Keep reading to find out how it’s done!
What is Rayu?
Rayu is a spicy, chili-infused oil that adds a delightful kick to many Japanese meals, especially Chinese-inspired Japanese dishes. At its core, it’s crafted by infusing vegetable oil with chili peppers, resulting in a liquid that’s both fiery and flavorful. While it falls under the broader category of Asian chili oils, rayu has a unique character all its own.
Chili oil has its roots in China, but Japan has given it its own spin.
What makes rayu uniquely Japanese? The secret lies in two key factors. First, while Chinese chili oils often use neutral oils like rapeseed, the Japanese version typically features toasted sesame oil as its base. This infuses rayu with a rich, nutty aroma that complements the heat of the chilies.
Second, Japanese rayu tends to be milder in its heat compared to other Asian chili oils.
How I Developed This Recipe
Can you believe how easy it is to make chili oil at home? I was shocked! And the quality? Much better than what I can buy in stores. Since I live in Japan, I can get rayu from the supermarket whenever I want. But those tiny bottles are relatively expensive. Now that I’ve figured out how to make it myself, I’m hooked.
In just about 15 minutes, I can make a batch of rayu that’s not only tastier but also way cheaper than any rayu I can buy in the store. Plus, I get to decide how much I make. No more half-empty bottles cluttering up my cupboard!
The best part is that this homemade rayu is not just delicious—it’s practical, budget-friendly, and customizable. Ready to give it a try?
Key Ingredients
- Neutral cooking oil: A 50/50 blend of neutral oil (like rapeseed or canola) and toasted sesame oil. You can adjust the ratio to personal taste; more neutral oil for a milder flavor.
- Toasted sesame oil: Adds aroma to rayu. Blend with neutral oil to balance flavor intensity.
- Ginger root: Use thick slices with skin on for easy removal after infusing. Tip: Gently crush slices to release more flavor.
- Dried red chili peppers: Choose medium-heat varieties and include the seeds.
- Garlic: Thick slices, similar to ginger. Infuses oil with rich flavor.
- Pure red chili pepper powder: Use fine, 100% chili powder for best results.
- Japanese leek (green part only): Adds subtle aroma. Substitute with regular leek greens if unavailable.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese Rayu at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Combine cooking oil and toasted sesame oil in a frying pan. Heat over medium until it reaches 160°C (320°F). Use a thermometer for accuracy.
No thermometer? Drop a small piece of ginger in the oil. If it sizzles gently, you’re good to go!
Make sure the oil doesn’t get too hot otherwise the aromatics will burn and give your oil a bitter taste.
Reduce heat to low. Add ginger, garlic, and the green part of the leek. Tear open dried chili peppers and add them with seeds. Simmer this aromatic mix for 10 minutes.
Low heat allows flavors to infuse without burning. It’s like a warm, fragrant oil bath for your aromatics!
Don’t rush the infusion process. Patience is key for deep, complex flavors. Resist the urge to crank up the heat!
While the oil infuses, place red chili powder in a heatproof bowl. Add water and mix to create a paste.
Adding water to the chili powder creates a paste that prevents the powder from burning when the hot oil is added. However, too much water can cause dangerous splattering when hot oil is added.
Adjust the amount of chili powder to suit your heat preference. Remember, you can always add more, but you can’t take it away!
After 10 minutes, remove the pan from heat. Carefully strain the hot oil into the bowl with the chili paste. A fine-mesh strainer works best here.
And hot oil is no joke. Use oven mitts and pour slowly and carefully to avoid splashes.
Stir the strained oil and chili paste well. Let it cool completely before transferring to a clean sealable container.
How to Store
First and foremost, make sure to let your oil cool completely before storing it. Once cooled, transfer it to a jar with a tight-sealing lid and place it in the refrigerator. Just a heads-up: If your fridge is too cold, the oil might solidify. So make sure to move the jar to a warmer spot in your fridge like in the door. I also recommend using a glass container since the chili powder is prone to staining.
Before storing your rayu, it’s crucial to properly sterilize your jars. Here’s a quick process:
- Boil the jars thoroughly
- Dry them completely
- Ensure they’re clean and free from any residue
With proper refrigeration, your homemade rayu should stay fresh for at least a month. However, it’s always wise to do a quick freshness check before each use. Give it a sniff – if you detect any sour notes, it’s best to discard it and make a new batch.
If you do not plan to use a lot of it, you may want to make it in half the recipe or even less.
Alternative Store-Bought Options
Thanks for reading this guide on making rayu at home! If you’ve made it this far, I hope you’re inspired to try making your own batch of this flavorful chili oil.
However, if you’re not quite ready or are looking for a convenient alternative, there’s good news. For those seeking a reliable store-bought option, S&B’s rayu is a great choice.
S&B has rayu available in both small and large bottles in the United States.
I hope you enjoy this Homemade Rayu recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
Make These Dishes with Homemade Rayu!
Homemade Rayu (Japanese-Style Chili Oil)
Ingredients
- 125 ml cooking oil neutral oil of choice
- 125 ml toasted sesame oil
- 3 slices ginger root
- 1 garlic clove
- 1 Japanese leek (naganegi) green part, roughly cut
- 5 dried red chili peppers
- 2 tbsp chili powder
- ½ tbsp water
Instructions
- Pour 125 ml cooking oil and 125 ml toasted sesame oil into a deep pan and heat over medium until 160 °C (320 °F). Use a thermometer to accurately check the temperature.
- Reduce the heat to low and add 3 slices ginger root, 1 garlic clove and 1 Japanese leek (naganegi). Take 5 dried red chili peppers and rip them open before dropping them into the oil along with the seeds. Heat on low for 10 minutes.
- While the mixture is cooking, add 2 tbsp chili powder to a large heatproof bowl and sprinkle with ½ tbsp water. Mix well and then place a sieve on top.
- After 10 minutes has passed, remove from the heat and pour the hot oil through the sieve and into the chili powder.
- Mix until well combined, then leave to cool to room temperature before transferring to a sealable container.
- Enjoy!
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