RAYU (JAPANESE CHILI OIL)
A few things:
First, sorry I meant to get this video out BEFORE Valentine’s Day, oops! Obviously still great to make (and gift) whenever.
Second, I forgot to record this part—but be sure to remove the ginger and leeks before you add the oil to the pepper powder.
Third, this is a “Taberu Rayu” like I mention (since it has crispy garlic bits) but you can definitely just thinly slice the garlic instead of chopping it up and remove from the oil the same time you do as the ginger and leeks. But I LOVE the taste. So yummy!
Comment RECIPE or visit KyrieTheFoodie.com (link in bio) for the full recipe! 🔗
5 Comments
RAYU (JAPANESE CHILI OIL)
A few things:
First, sorry I meant to get this video out BEFORE Valentine’s Day, oops! Obviously still great to make (and gift) whenever.
Second, I forgot to record this part—but be sure to remove the ginger and leeks before you add the oil to the pepper powder.
Third, this is a “Taberu Rayu” like I mention (since it has crispy garlic bits) but you can definitely just thinly slice the garlic instead of chopping it up and remove from the oil the same time you do as the ginger and leeks. But I LOVE the taste. So yummy!
Visit KyrieTheFoodie.com (link in bio) for the full recipe! 🔗
Love your videos!
Unless its bonkers hot (as my Uncle Toshi likes it). I make it on the mild side….but it's phenomenal 👌
Oh my gawddss
Been told that if you wanna keep it for a long time and keep the garlic pieces in (or really anything w water/moisture) to make sure it is brown (not golden brown but like borderline burnt) to avoid botulism. If using w in a small period of time and in the fridge it should be fine (idk the max time to use if it still has moisture— I’m not a scientist and I don’t do much canning).