Homemade Rayu From 'Japanese Soul Cooking

If you have roughly 20 minutes to spend in the kitchen, Homemade Rayu From 'Japanese Soul Cooking might be an outstanding gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This recipe makes 2 servings with 510 calories, 1g of protein, and 55g of fat each. For $1.74 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Japanese food. 15 people have made this recipe and would make it again. If you have red pepper flakes, scallion, ground pepper, and a few other ingredients on hand, you can make it. A couple people really liked this side dish. It is brought to you by Serious Eats. Overall, this recipe earns a solid spoonacular score of 41%. Vegetable Tempura From 'Japanese Soul Cooking, Osaka-Style Okonomiyaki From 'Japanese Soul Cooking, and Classic Pork Gyoza From 'Japanese Soul Cooking are very similar to this recipe.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Add the ginger, garlic, scallion, and 1/4 cup of the sesame oil to a small saucepan. 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. Pour the oil into a mixing bowl. 2 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. Transfer the rayu to a glass jar. 3 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.

 

Step by step:

1. 1

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

3. 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.

4. Pour the oil into a mixing bowl.

5. 2

6. 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.

7. Transfer the rayu to a glass jar.

8. 3

9. 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.

Nutrition Information:

covered percent of daily need