Homemade Rayu – Japanese Chili Oil

Rayu chili oil

This homemade taberu rayu is loaded with garlic, scallions, and ginger. This fiery red flavored oil will round out your Japanese favorites such as gyoza and ramen.


  • 1 tablespoon ginger, peeled and finely chopped
  • 1 tablespoon garlic, peeled and finely chopped
  • 2 tablespoons finely chopped scallions
  • 1 cinnamon stick
  • 2 star anise
  • 3/4 cup toasted sesame oil
  • 2 teaspoons ichimi togarashi
  • 1 tablespoon Chinese red pepper flakes
  • Pinch of salt (optional)


  1. Add the ginger, garlic, scallions, cinnamon stick, star anise, and half of the oil to a small pot. Turn the heat to low and let the oil simmer until small bubbles begin to appear, about 3 to 5 minutes. 
  2. Turn the heat off and stir in the remaining sesame oil, ichimi togarashi, and Chinese red pepper flakes. 
  3. Add a pinch of salt for extra flavor.
  4. Leave until the oil reaches room temperature, discard the cinnamon stick and star anise, and transfer the rest to a jar. 
  5. When using the flavored oil only, leave the ingredients at the bottom (do not stir) and scoop the oil from the top. Or you can strain the oil by running it through a cheesecloth or a fine sieve. When using chunky taberu rayu, stir well so everything is well mixed.


How to store the oil: Keep the oil in a dark storage area like a cupboard to prevent the color from changing. It will keep for about 2 months.


Keywords: Seasoned oil, sauce, ramen oil

Recipe Card powered byTasty Recipes