Homemade Ra-yu

1. 1

   Mix the red chili peppers with 1 tablespoon of sesame oil (not listed).

2. 2

   This is to prevent the chili peppers from getting burned when you pour the hot oil on them later.

3. 3

   Crush the garlic clove so that the flavor will be extracted easily.

4. 4

   Put the star anise, sichuan peppercorns, crushed garlic clove, sliced ginger, vegetable oil and sesame oil in a cold pan.

5. 5

   Warm the pan over a very low flame, to draw out the fragrance of the aromatic spices into the oil.

6. 6

   Heat for 10 minutes.

7. 7

   Be careful not to burn the garlic and ginger.

8. 8

   After 10 minutes, strain the oil through a sieve onto the chili peppers from Step 1.

9. 9

   Mix well while the oil is still hot.

10. 10

    Leave the oil as is until cool.

11. 11

    The ra-yu is done when the oil is cool, but if you leave it to mature for 2 days or so it will be even tastier.

12. 12

    For a chunky ra-yu, see.

* Per serving · 4 servings · Values may vary.

No additional tips available.