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.
Hi. How spicy-hot is this and what kind of miso paste? I’m seeing there are so many kinds- white,black…etc. Thanks!
I think it’s not too spicy! White miso, but really any will do
Can’t count the number of times I’ve made this. I usually 10x the recipe because I always make huge batches for friends and family. While I do enjoy hot chilli oils, this one isn’t too spicy and you can actually taste the other aromatics (garlic, miso and sesame) as you use it- which I prefer. Brought a jar to work and my colleagues just ate it out of the jar… as you do. Made over 20 jars to sell for charity and they were all snatched up as well. Thank you for creating such a brilliant recipe that lives rent free in my head!
This is a staple in my fridge, I simply put it on everything.
I made it for the first time 2 years ago and just kept making it because it just hits all the right notes for me.
I converted my whole family by offering it as a Christmas gift. And my mother-in-law who’s usually the one cooking delicious meals asked me for the recipe.
So thank you Lisa for yet again creating an amazing recipe!
Gotta comment the second time round because its that good. You have got to make this you will not regret!! I dont have gochugaru or togarashi, so i substituted with cayenne pepper and parpika respectively. And im on my 4th jar now!! Its great with fried rice or noodles, dumplings, hot pot, siu mai…. Just basically everything!! My family kept finishing and asking for more!! Thank you so much Lisa for all the amazing recipes!
No joke. Made this and my family and i finished a jar in a week. We have it for breakfast (siu mai), lunch and dinner. I made more to gift to friends and they are stunned. This is the best chili oil ever!!! Thank you so much!
No joke. Made this and my family and i finished a jar in a week. We have it for breakfast (siu mai), lunch and dinner. I made more to gift to friends and they are stunned. This is the best chili oil ever!!! Thank you so much!!
No joke. Made this and my family and i finished a jar in a week. We have it for breakfast (siu mai), lunch and dinner. I made more to gift to friends and they are stunned. This is the best chili oil ever!!!
Such a good “dupe” of an overpriced chili oil that I’ve been buying! I put this on quite literally everything and make a new jar as soon as I run out. Thank you for this recipe!!
I’m constantly making this because a jar never lasts more than 1 week in my home (and I live alone!). This really is an delicious, outstanding recipe – thank you!!
I’m making batch #9 right now. My mother in Vancouver enjoys it, I’ve mailed a jar across the country to my father who, like my son in Victoria, cannot get enough! An amazing recipe for an indispensible condiment. Thanks so much for sharing!