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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 have chunky homemade ra-yu spicy chili oil using 10 ingredients and 12 steps. Here is how you do it.
The ingredients needed to make Chunky Homemade Ra-yu Spicy Chili Oil:
- You need 30 grams Shichimi spice
- Get 150 grams Zha cai (Sichuan pickled vegetable)
- Use 35 grams Dried garlic chips
- Use 200 grams Sesame oil
- Use 150 grams Soybean oil
- Take 100 grams Japanese leek
- Use 25 grams Ginger
- Take 1 tbsp Sugar
- Get 1 tsp Salt
- Use 3 tbsp Soy sauce
Instructions to make Chunky Homemade Ra-yu Spicy Chili Oil:
- Chop up the leek in a food processor.
- Chop up the zha cai and ginger in the food processor too.
- Crush the garlic chips with your hands or with a rolling pin.
- 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.
- Mix lightly to blend all the ingredients in the oil.
- 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.
- Turn the heat off and leave to cool.
- When it has cooled down a bit, add the rest of the sesame oil (100 g), sugar, salt and soy sauce, and mix well.
- 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.
- 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.
- It has tons of chunky ingredients. Mix well before using.
- 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.
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