Homemade Rayu From 'Japanese Soul Cooking'

Japanese Soul Cooking cover

Use this Japanese chili oil from Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, in a dipping sauce for their classic pork gyoza.

Reprinted with permission from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets of Tokyo and Beyond by Tadashi Ono and Harris Salat. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Recipe Facts

Active: 10 mins
Total: 20 mins
Makes: 1/2 cup

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  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped scallion, white parts only
  • 1/2 cup toasted sesame oil
  • 1 tablespoon ichimi togarashi or ground ground Chinese red pepper
  • 1 tablespoon coarse Chinese red pepper flakes


  1. Add the ginger, garlic, scallion, and 1/4 cup of the sesame oil to a small saucepan. Place the saucepan over low heat and bring to a boil. Gently simmer for about 3 minutes over low heat, or until the ingredients turn golden. Gently swirl the pot while cooking to prevent the ingredients from burning. Pour the oil into a mixing bowl.

  2. Add the ichimi togarashi and coarse red pepper flakes, and mix to combine. Allow the oil to come to room temperature, and then add the remaining 1/4 cup toasted sesame oil. Transfer the rayu to a glass jar.

  3. To use, spoon the red rayu oil from the surface (so the chopped ingredients remain resting on the bottom). You can also strain the rayu through a fine sieve to remove the chopped ingredients from the oil, before pouring it into a storage jar.