Incredible Miso Chili Oil packed with umami, spice and crispy bits of garlic. This versatile condiment is perfect over rice, noodles, veggies, side dishes, over toast and so much more!
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Miso Chili Oil
Ingredients
Scale
- 2/3 cup neutral oil
- 1/2 tbsp organic cane sugar
- 1–2 tbsp sesame seeds
- 1 tbsp soy sauce
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, minced (optional)
- 2 tbsp red pepper flakes
- 2 tbsp gochugaru
- 1 tbsp togarashi*
- 2 tbsp miso paste
- 3 tbsp sesame oil
Instructions
- Add all the ingredients into a heat proof bowl (large enough to fit 1 1/2 cups) except for the miso paste and sesame oil.
- Heat the oil in a small saucepan over medium heat until temperature reaches 350ºF.
- Remove from heat and carefully pour the hot oil into the bowl with the spices– the oil will sizzle a lot at first. Let the oil reach room temperature and then stir in the miso paste and sesame oil.
- Store in a sterilized jar and keep refrigerated for up to 2-3 weeks.
Notes
- *If you do not have access to togarashi (Japanese spice mixture) you can substitute with an extra tablespoon of gochugaru.
THANK YOU FOR THIS RECIPE! My family is obsessed. I have also made some for friends to give as gifts. It is really good on refried black beans and tortillas, which we eat a lot in our house. The heat and umami amp up that already delicious flavor of the beans. Also will add that your food blog is great with a wealth of wonderful recipes. Keep up the good work.
Do you use red chili flakes or sichuan chili flakes for this?
I used red chili flakes but sichuan chili flakes are fine too 🙂
Delicious and salty chili oil!! It is a nice change of pace from your typical pure oil and spice chili oil with the salty umami taste from the miso. I added this to my ramen broth for extra oomph among other foods.
Such an easy recipe that you can enjoy for weeks. It’s great on rice or in a noodle soup.
This was so so tasty and very easy to make! I have been putting it on everything, even my toast in the morning. Thank you for sharing.
I love this oil and want to drizzle it on everything! I used it for the miso chili oil focaccia recipe and let me tell you, I’m addicted.
My oil is separating yet I don’t see that in your picture…what did I do wrong?
Literally the best pantry staple!!! It’s so quick and easy for a beginner to make. The oil starts out pretty spicy but mellows out a lot the next day. The miso flavor really comes through and really takes the chili oil up a notch
Thank you thank you and thank you. Like the person from Canada said there is a commercial Chili Miso Oil up here…but really expensive.
This is awesome. Sooooooo addictive.
I made this to make with the focaccia recipe and let me tell you, I ate the miso chili oil from the spoon as soon as it was ready. I couldn’t even wait for the focaccia bread to be done, I made pasta and added the miso chili paste to that… then I ate it with a spoon. Now I’m eating the miso chili focaccia and also dipping it into the miso chili. I think this will be a staple in my fridge year around. Worth every bite and so easy and simple to make. Thank you!