RAYU

// MAKES ABOUT 2½ CUPS

Although Japanese cuisine isn’t generally known for its heat, rayu is an infused chile oil that’s become increasingly popular as a dipping sauce and ramen topping in recent years. I love it because it’s spicy, sweet, and texturally rich; and it’s not so hot that it will leave you in physical pain. Rayu keeps well, which is convenient, because you’ll find yourself putting it on everything from eggs to stir-fry.

3 tablespoons plus 1½ teaspoons canola oil (or other high-heat neutral oil)

1 tablespoon plus 2¼ teaspoons sesame oil

One 3-inch dried chile de árbol

¼ cup roughly chopped ginger

1 thinly sliced scallion (white part only)

½ cup gochujang (Korean chili paste)

¼ cup sesame seeds

¼ cup fried garlic

¼ cup fried onion

¼ cup Korean chili powder (see Note)

1 teaspoon soy sauce

1 teaspoon sugar

1. In a medium saucepan over medium-high heat, combine the canola oil, sesame oil, chile de árbol, ginger, and scallion and cook until you start to smell the aroma, about 5 minutes.

2. Remove from the heat and fold in the gochujang, sesame seeds, fried garlic, fried onion, chili powder, soy sauce, and sugar. Let cool to room temperature.

3. Store in a small glass container with a tight-fitting lid. The rayu will keep for up to 1 week at room temperature or 1 month in the refrigerator.

Note

Korean chili powder is sometimes sold as “Korean red pepper flake powder” or “Korean red pepper fine powder.”