La-yu (Japanese Chili Oil)

Homemade La-Yu (Japanese chili oil)

Course: How to
Cuisine: Japanese
Keyword: chili oil
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Nami

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.



  • ½ cup neutral-flavored oil (vegetable, canola, etc)
  • ¼ cup sesame oil (roasted)
  • 2 cloves garlic (minced)
  • 1 green onion (use only green part, chopped)
  • 1-2 slices ginger
  • ¼-⅓ cup chili peppers (chopped, or chili flakes)
  • 1 Tbsp sesame oil (roasted) (optional - See Notes)


  1. Heat vegetable oil, sesame oil, garlic, green onion, and ginger in a saucepan until smoking.
  2. Add chopped chili pepper or chili flakes and cook stirring occasionally on low heat for 5 minutes.
  3. Remove from heat and add 1 Tbsp. sesame oil. Let it steep until it cools down.
  4. Strain and it is ready for use. Use in 1-2 weeks.

Recipe 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.