Drizzle layu, or Japanese chili oil, over stir-fries, noodles, gyoza, tofu, and whatever you wish to add a spicy kick.
La-yu (ラー油, 辣油) is Japanese chili oil. It’s a sesame or neutral oil infused with chili flakes. The Japanese use it in Chuka Ryori (中華料理), Japanese-style Chinese food, or as a condiment for gyoza or ramen.
You can find it at Asian and Japanese grocery stores or even make it at home!
Homemade La-Yu (Japanese chili oil)
La-yu (ラー油, 辣油) is Japanese chili oil. It is used in Japanese-style Chinese food or commonly used as a condiment for gyoza or ramen.
Ingredients
- ½ cup neutral-flavored oil (vegetable, rice bran, canola, etc.)
- ¼ cup roasted sesame oil
- 2 cloves garlic (minced)
- 1 green onion/scallion (use only green part, chopped)
- 1-2 slices ginger
- ¼-⅓ cup chili peppers (chopped, or chili flakes)
- 1 Tbsp roasted sesame oil (optional – See Notes)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Instructions
- Heat vegetable oil, sesame oil, garlic, green onion, and ginger in a saucepan until smoking.
- Add chopped chili pepper or chili flakes and cook stirring occasionally on low heat for 5 minutes.
- Remove from heat and add 1 Tbsp. sesame oil. Let it steep until it cools down.
- Strain and it is ready for use. Use in 1-2 weeks.
Notes
Sesame Oil: Sesame oil loses fragrance while cooking, so you can add a little bit of sesame oil after cooking.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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