Ramen shop chilli oil

Ramen shop chilli oil

By
From
JapanEasy
Makes
300 ml
Photographer
Laura Edwards

Fans of ramen and gyoza (and dumplings generally) will be familiar with this common tabletop seasoning, which brings an addictive, lip-smacking heat and punchy aroma to a wide variety of Japanese soul food dishes.

Not so difficult

Ingredients

Quantity Ingredient
300ml vegetable oil
6 garlic cloves, finely chopped
2 shallots, finely chopped
or 1 banana shallot, finely chopped
30g fresh ginger, peeled and finely chopped
4 star anise
20g hot red chilli flakes
1 tablespoon szechuan pepper, (optional)

Method

  1. Combine the oil, garlic, shallots and ginger in a saucepan and set over a medium heat. When the vegetables start to sizzle, stir occasionally to keep them from catching at the bottom of the pan. When the veg start to brown, remove from the heat – everything should be golden, and the residual heat in the oil should take them over to a light bronze. Add the star anise, chilli flakes and Szechuan pepper, if using.
  2. Leave to infuse, stirring occasionally, until the oil has cooled to room temperature – about an hour. Remove the star anise and pour everything else into a jar. This will keep in the cupboard for about 3 months before the flavour starts to fade and go stale – but I bet you’ll get through it faster than that!
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