Homemade Rayu From 'Japanese Soul Cooking

Name: Homemade Rayu From 'Japanese Soul Cooking
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Japanese, Asian
Ingredients: 1 Tbsp finely chopped garlic; 1 Tbsp finely chopped ginger; 1 Tbsp ichimi togarashi or ground ground Chinese red pepper; 1 Tbsp coarse Chinese red pepper flakes; 1 Tbsp finely chopped scallion, white parts only; 118 milliliters toasted sesame oil

The recipe Homemade Rayu From 'Japanese Soul Cooking is ready in roughly 20 minutes and is definitely an excellent gluten free, primal, and whole 30 option for lovers of Japanese food. This recipe serves 2. One serving contains 510 calories, 1g of protein, and 55g of fat. If you have scallion, coarse pepper flakes, sesame oil, and a few other ingredients on hand, you can make it.

Instructions

Add the ginger, garlic, scallion, and 1/4 cup of the sesame oil to a small saucepan.

Ingredients you will need

Sesame Oil

Green Onions

Garlic

Ginger

Equipment you will use

Sauce Pan

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.

Equipment you will use

Sauce Pan

Pot

Pour the oil into a mixing bowl.

Ingredients you will need

Cooking Oil

Equipment you will use

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.

Ingredients you will need

Red Pepper Flakes

Sesame Oil

Cooking 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.

Ingredients you will need

Cooking Oil

Equipment you will use

Sieve

Equipment

Ingredients

Servings:

1Tbsp

finely chopped garlic 1Tbsp

finely chopped ginger 1Tbsp

ichimi togarashi or ground ground Chinese red pepper 1Tbsp

coarse Chinese red pepper flakes 1Tbsp

finely chopped scallion, white parts only 118milliliters

toasted sesame oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try David & Nadia Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 36 dollars per bottle.