5 Ingredients or Fewer

Sonoko Sakai's La-yu (Spicy Chile Oil)

by:
February 13, 2020
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

  • Prep time 3 minutes
  • Cook time 5 minutes
  • Makes 1/2 cup (120 milliliters)
Ingredients
  • 1/2 ounce dried red Japanese, Korean or Italian (Calabrian) chiles, seeded and sliced thinly, ¼ inch (6 mm) thick
  • 1 teaspoon Sichuan peppercorns
  • 1/3 cup (80 milliliters) untoasted sesame oil
  • 1/3 cup (80 milliliters) toasted sesame oil
  • 2 cloves garlic, chopped (optional)
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.

See Reviews

See what other Food52ers are saying.

Review
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.