rayu-seiho
chili-oil making
Technique
The technique for making rayu: neutral oil heated with chili flakes, garlic, and aromatics then strained. Different shops bring their own signature blend.
More technique terms
- chushutsu · extraction
- nyukaeki · emulsion
- chiyu · rendered chicken fat
- nimono · braise
- shitayude · pre-boil blanch
- shimofuri · blanch-and-rinse
Cook with it
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