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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, chunky homemade ra-yu spicy chili oil. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Chunky Homemade Ra-yu Spicy Chili Oil. I saw them spooning chunky ra-yu over rice, and I wanted to order the ra-yu they were using but I couldn't. So, the only thing to do was to make my own.

Chunky Homemade Ra-yu Spicy Chili Oil is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Chunky Homemade Ra-yu Spicy Chili Oil is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have chunky homemade ra-yu spicy chili oil using 10 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chunky Homemade Ra-yu Spicy Chili Oil:
  1. Get 30 grams Shichimi spice
  2. Take 150 grams Zha cai (Sichuan pickled vegetable)
  3. Take 35 grams Dried garlic chips
  4. Take 200 grams Sesame oil
  5. Prepare 150 grams Soybean oil
  6. Make ready 100 grams Japanese leek
  7. Get 25 grams Ginger
  8. Make ready 1 tbsp Sugar
  9. Make ready 1 tsp Salt
  10. Make ready 3 tbsp Soy sauce

I made this chunky ra-yu because they sold out of it at the supermarket. The key is to use Korean chilli peppers. They may look extremely spicy but they're quite mild with a nice savoriness abut them. Please make sure that you heat the garlic, takanotsume and oil in a cold pan.

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.

Try this recipe out in Mapo Eggplant,. For the Chunky Chicken Chili recipe,. For the Spicy Quick Fix Chili recipe,. Heat oil in a large skillet over medium-high heat and add beef. Put ginger, garlic, green onion and half the oil in a small pot.

So that’s going to wrap it up with this special food chunky homemade ra-yu spicy chili oil recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!