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Prep time
3 minutes
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Cook time
5 minutes
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Makes
1/2 cup (120 milliliters)
Author Notes
This is a spicy fragrant oil to season gyoza (fried dumplings) and shumai (steamed dumplings). It can also be used to season grilled meats—it is spicy, so a few drops go a long way.
From Japanese Home Cooking by Sonoko Sakai © 2019 Sonoko Sakai. Photographs © 2019 by Rick Poon. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. —Food52
Ingredients
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1/2 ounce
dried red Japanese, Korean or Italian (Calabrian) chiles, seeded and sliced thinly, ¼ inch (6 mm) thick
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1 teaspoon
Sichuan peppercorns
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1/3 cup
(80 milliliters) untoasted sesame oil
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1/3 cup
(80 milliliters) toasted sesame oil
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2
cloves garlic, chopped (optional)
Directions
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In a small dry skillet, toast the chiles and Sichuan peppercorns over medium heat for 2 minutes, or until fragrant (but not browned). Transfer to a spice grinder and coarsely grind them, about 5 seconds. Put the ground spices in a small stainless steel bowl.
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Heat the sesame oils in the skillet over medium- high heat. Add the garlic, if using, and cook for 1 minute. Pour half of the hot oil over the spice mixture and stir for about 30 seconds to combine well. Add the remaining half and mix well. Let cool to room temperature. Pour the oil through a fine-mesh strainer.
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Discard the garlic (if used) and ground spices. Transfer the strained oil into a glass or metal container with a tight-fitting lid. It will keep for up to 3 months in the refrigerator.
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