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.
- Yield:Makes about 1/2 cup
- Active time: 10 minutes
- Total time:20 minutes
- 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
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.
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.
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.