Japanese rāyu
Ingredients
Metric
Imperial
Japanese rāyu
- 400ml of untoasted sesame oil
- 100ml of toasted sesame oil
- 6 garlic cloves, sliced
- 20g of fresh ginger, sliced
- 50g of spring onions, green part only sliced into 1 inch pieces
- 100g of gochugaru
- 2 tsp Sichuan peppercorns
SAVE RECIPE
Method
1
Begin by adding both of the sesame oils to a large wok or pan
- 400ml of untoasted sesame oil
- 100ml of toasted sesame oil
2
Turn the heat to low, then add the sliced garlic, ginger and spring onions
- 6 garlic cloves, sliced
- 20g of fresh ginger, sliced
- 50g of spring onions, green part only sliced into 1 inch pieces
3
Infuse the aromatics for 15–20 minutes, taking care not to let them burn
4
Remove the pan from the heat, then remove the aromatics from the oil
5
With the heat still off, add in the gochugaru and Sichuan peppercorns
- 100g of gochugaru
- 2 tsp Sichuan peppercorns
6
Quickly stir the oil and the spices together, then set aside to steep and cool to room temperature. This should take about 45 minutes
7
Once cooled, transfer to a sterilised jar and store in the fridge
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