Chili oil (also called hot chili oil or hot oil) is a condiment made from vegetable oil that has been infused with dried chili peppers and sometimes also additional ingredients. It is commonly used in Chinese cuisine, East and Southeast Asia and elsewhere. Particularly popular in Sichuan cuisine, it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dipping sauce for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.
The Japanese variety of Chinese chili oil is known as rāyu (ラー油 or 辣油), used in Japan as a cooking ingredient or as a condiment. The default kind is typically a clear, chili-infused sesame oil, and the chopped chili pepper used is typically red, imparting a reddish tint to the oil. Other ingredients used may include soy oil, corn oil, dried aloe, ginger, guava leaves, leek leaves, paprika, and turmeric.
Beginning in 2009, a new type of product originating from Ishigaki Island, Okinawa, known as taberu rāyu (食べるラー油 or 辣油, literally, “rāyu for eating”) became a trend in 2010. This variety is known for reduced spiciness, and in addition to the usual oil, chunks of food are included such as fried garlic and fried onion. However, the variety that includes food in the chili oil, as noted above, has existed in China since ancient times.
Here is a recipe to prepare it at home!
INGREDIENTS:
-Salad oil: 100 ml
–Sesame oil: 50 ml
-Dried chili pepper: 1
-Fresh ginger: as appropriate (pieces)
-Fresh thin leek: 1 10-cm long piece
–Dried shrimps: 10 g
-White sesame seeds: 10 g
-Korean chili powder (or chili powder): 15 g
-Gochujang: 20 g (See recipe for gochujang here)
-Soy sauce: 2 teaspoons
-Sugar: 1 teaspoon
-Fried garlic: 10 g
–Fried onion: 10 g
RECIPE:
in a large bowl drop dried shrimps (chop them beforehand), chili powder, sesame oil (1 tablespoon out of the 50 ml needed) and white sesame seeds.
Mix well.
In a fry pan, pour the salad oil, the remaining sesame oil, and add the dried chili pepper, thin leek (cut) and ginger.
Fry over a light fire for 2 minutes to perfume the oil.
Take chili pepper, leek and ginger out before they get burned.
Heat the oil over a strong fire until its starts smoking.
Take off fire at once.
Add hot oil in two or three steps into the bowl containing mixed shrimps, chili powder, seasmes seeds and sesame oil.
The whole should hiss when you add the oil!
Add all the other remaining ingredients and mix well.
Once cooled down you can preserve it in a sealed jar for up to a month at room temperature.
Note: If you cannot find dried garlic or onion cut some in slices and dry-fry them!
RECOMMENDED RELATED WEBSITES
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,
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Crunchy Garlic Sauce Broiled Sea Scallops with Lemon-Pepper Roasted Cauliflower Steaks and Sauteed Mushrooms – Danny Eats
[…] What is “crunchy garlic sauce”? And why would I want it? Good question. I was asking myself the same question when I saw this at Whole foods. The condiment is also known as Teburu Rabu and consists of chili oil, fried garlic, sesame seeds and chili pepper. On it’s own it’s spicy but not overwhelmingly so and like sriracha can go with almost “anything”. I highly recommend checking it out. Amazon has it for 6 bucks currently but here is a recipe if you want to make your own: Recipe […]
Inner Vision for the Weekend of November 4, 2016 - Xzan, Inc.
[…] A Little Crunchy, a Little Spicy, Completely Delicious: Taberu Rayu—aka Okinawa chili oil—is the Voltron of condiments, a combination of crispy fried garlic and chili pepper flakes, floating in a bath of sesame oil. Mixed together into an addictive infusion, you’ll soon want to drizzle the garlicky substance onto scrambled eggs, noodles, rice, dumplings, steamed vegetables and chicken, fish, or maybe even a hamburger. I bought premade jars (at a premium) at Korean and Japanese markets until I found this easy-to-follow recipe. Prepare for the aftermath accordingly with breath mints. […]
Quick Chilli and Garlic Oil with Sediments (Simplified Taberu Rayu) | With a Glass
[…] we became addicted to it and were able to empty one tiny jar a week, I asked Robert-Gilles, from Shizuoka Gourmet if he knew a way to make this amazing seasoning at home. My generous and kind friend found and […]
dragonlife
Thanks for the update!
With a Glass
[…] Robert-Gilles has written here, taberu rayu (食べるラー油) appeared in 2009 in Okinawa as a modified version of chili oil, […]
dragonlife
Thanks for the update!
Sissi
Robert-Gilles, it’s also a small surprise posted today on my blog 😉
dragonlife
OKDOC, I’m checking it!
Sissi
Dear, Robert-Gilles, the sauce is extraordinary!!! I have just finished making it (you will see it on my blog in one of the future posts). The process was incredibly easy and quick. I have maybe exaggerated with sesame seeds (I’m addicted), but for me there is never too much of sesame seeds! The taste is so similar to the taberu rayu I buy at almost 10 USD a small jar… but it tastes more natural (no taste enhancers or preservatives) and better because I made it really hot, the way we love chili oil! Thank you with all my heart for your precious help and kindness! My husband asked me to thank you on his behalf too. He is at least as crazy about this sauce as me 😉
dragonlife
Dear Sissi!
Thank you very much for the praise and hubby’s!
I’m so happy to have pleased you!
The old dragon is blushing under his scales!
Do notify me me when your next blog is online!
Best regards,
Robert-Gilles
Frances antoinette
This chili sauce is dynamite with shumai!
dragonlife
It is indeed!
Very popular in Jpaan!
Sissi
Mille merci, Robert-Gilles!
I don’t know how to thank you! You are a real magician! I have no idea how you have found it and especially so quickly! I cannot wait to prepare it. Actually I will make it today. I have all the ingredients, I only must deep-fry garlic!
Thank you so much again, I am very grateful for your help,
Sissi
dragonlife
Dear Sissi!
There is a lot of information available on the Japanese Internet!
Just translated it!