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Chunky Homemade Ra-yu Spicy Chili Oil
Chunky Homemade Ra-yu Spicy Chili Oil

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We hope you got insight from reading it, now let’s go back to chunky homemade ra-yu spicy chili oil recipe. You can cook chunky homemade ra-yu spicy chili oil using 10 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Chunky Homemade Ra-yu Spicy Chili Oil:
  1. Take Shichimi spice
  2. Get Zha cai (Sichuan pickled vegetable)
  3. Prepare Dried garlic chips
  4. Use Sesame oil
  5. You need Soybean oil
  6. Get Japanese leek
  7. Prepare Ginger
  8. Take Sugar
  9. Use Salt
  10. Take Soy sauce
Instructions to make Chunky Homemade Ra-yu Spicy Chili Oil:
  1. Chop up the leek in a food processor.
  2. Chop up the zha cai and ginger in the food processor too.
  3. Crush the garlic chips with your hands or with a rolling pin.
  4. Put the chopped leek, ginger and zha cai, the crushed garlic chips, shichimi spice in a wok with the soybean oil and 100 g of sesame oil. Start heating over medium heat.
  5. Mix lightly to blend all the ingredients in the oil.
  6. It will start bubbling after 3 to 4 minutes. When it comes to a boil, turn down the heat to low, and simmer gently for 30 to 40 minutes.
  7. Turn the heat off and leave to cool.
  8. When it has cooled down a bit, add the rest of the sesame oil (100 g), sugar, salt and soy sauce, and mix well.
  9. It's finished. I divided it in several jars for ease of use. It can be eaten right away, but it will become milder after 2 to 3 days.
  10. If you cover each jar with plastic wrap before putting on the lid, the jars won't get oily and the lid will be easy to open.
  11. It has tons of chunky ingredients. Mix well before using.
  12. You can use it as-is for gyoza dumplings, but the spiciness will be neutralized a bit if you mix it with some vinegar and/or soy sauce.

This chili oil is very easy to make and you just need a few simple ingredients. Turn the heat under the oil up to medium and wait for the spices to gently sizzle. Making chili oil at home might seem like a daunting task at first, but once you understand Chili oil is such an important staple for Chinese families, equal to soy sauce and vinegar. The chili flakes are well toasted when you cook the chili oil, so they taste less spicy but quite smoky with a crispy texture. Homemade chili oil is great for drizzling over foods for extra spice and flavor, for mixing into sauces and vinaigrettes, as well as for cooking many meals.

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